Recipe | Herby courgette and olive salad with avocado pesto Recipe | Herby courgette and olive salad with avocado pesto

Recipe | Herby courgette and olive salad with avocado pesto

Our friends from Little Bird recently visited Rangihoua Villa and cooked up some delicious recipes to share between friends, this is the second recipe they created using our Allpress Waiheke Blend EVOO.

This salad is perfect for any BBQ or gathering, bursting with vibrant greens and fresh flavours – making it a great addition to a potluck spread. 

The saltiness of the olives and fresh herby flavours lend themselves as a suitable pairing with lots of different proteins and culinary styles.  

We’ve used Allpress Waiheke Blend extra virgin olive oil (EVOO) which not only enhances the flavour, but also helps you absorb all of the fat-soluble vitamins and antioxidants abundant in this raw dish.  


Courgette salad – ingredients  

4-5 small to medium courgettes; ends trimmed (can be yellow or green)  

½ cup freshly podded peas (alternatively use snow peas finely chopped lengthways) 

1 tbsp finely chopped mint 

1 handful torn fresh basil 

1 handful torn fresh parsley 

1 handful fresh rocket 

1 handful baby spinach 

¼ cup olives – slice the flesh off the pip after measuring (we used Allpress Waiheke Island olives)  

1 tsp fresh lemon zest 

 ¼ cup pinenuts or soft cashew/goats cheese of your liking 


Start by slicing the courgette into ribbons or noodles (We use a mandolin with the medium blade, but alternatively you can use a peeler and create ribbons).  

In a bowl, coat the courgette ribbons or noodles with the pesto mix (see following recipe). It should be reasonably easy to coat – if it clumps, add a little more Allpress Waiheke Blend EVOO or lemon juice to get things moving. 

Gently fold through the herbs, vegetables and lemon zest. 

Place a serving of pasta on the plate, top with pinenuts or roughly broken chunks of soft cashew or goats cheese and some freshly cracked pepper. 


Basil, avocado & parsley pesto – ingredients

1 crushed garlic clove 

¼ tsp sea salt 

3 handfuls fresh basil and parsley leaves, picked and chopped (you could use just basil or a combination with rocket instead) 

1 avocado, finely diced 

5 tbsp Allpress Waiheke Blend EVOO 

1 lemon, juice and zest 


Pound the garlic with the sea salt, basil and parsley leaves with a mortar and pestle, or pulse in a food processor. 

Fold in the avocado and crush lightly with the pestle until combined but still has some texture. Place into a bowl and gently add Allpress Waiheke Blend EVOO – you need just enough to bind the sauce and get it to an oozy consistency. Finish with lemon juice and zest. 

Shop our signature Waiheke Blend now Allpress Olive Groves - Waiheke Blend

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