Courgette stalk “pasta” with hazelnut and herb pesto and Alpine cheese

Fruit and vegetables

100g/3½oz mixed herbs (such as bronze fennel, lemon balm, anise hyssop, nasturtium leaves, basil)
50g/1¾oz lemon verbena leaves
6 courgette stalks approx. 50cm/20in in length, stringy parts removed, cut into 3cm/1in diagonal tubes to resemble pasta
1 tbsp nasturtium flowers (optional)

Cooking ingredients

100g/3½oz toasted hazelnuts
2 tbsp rapeseed oil

Dairy, eggs and chilled

50g/1¾oz unsalted butter
50g/1¾oz summerfield cheese, or other Alpine-style cheese, such as gruyere, finely grated

Other

1 tbsp chive flowers (optional)

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