You will need
350 g baby marrows, sliced into big chunks
2 T (30 ml) Ina Paarman’s Basil Pesto
¼ cup (60 ml) Italian hard cheese, grated
2 T (30 ml) plain full cream yoghurt
1 t (5 ml) Ina Paarman’s Seasoned Sea Salt
2 T (30 ml) pumpkin seeds, lightly toasted (optional)
fresh basil leaves, watercress and cherry tomatoes, to garnish
Steam the marrows in a microwave steamer, ±6 minutes on high.
Combine in a processor with the Pesto, cheese, yoghurt and Seasoned Sea Salt. Aim for a slightly chunky/smooth texture. Dish into a serving bowl and sprinkle pumpkin seeds over if using.
Garnish with the fresh herb salad.