Zucchini Pesto. Tasty and appetizing, zucchini pesto is a valid alternative to classic basil pesto, especially if you, like me, have a bunch of garden zucchinis to use up.
A very easy and quick recipe, perfect for dressing pasta. I used hazelnuts (I didn’t have pine nuts at home) and I must say we loved it. Of course, you can replace the hazelnuts with almonds or pine nuts, or do half and half.
With this dose I made a small jar, which I used twice to dress pasta: the first time, I made casarecce with zucchini pesto and speck and the second time penne with zucchini pesto and shrimp. Delicious!
So discover the procedure for bringing to the table a delicious Zucchini Pesto. Prepare the ingredients as we begin.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Check out my review of the electric grater Moulinex DJ755G10 Fresh Express Plus
Other tasty recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 9 oz zucchini (about 2)
- 3 tbsps hazelnuts (or almonds or pine nuts)
- 1/4 cup grated Parmesan
- 6 leaves basil
- 1/4 cup extra virgin olive oil
- 1 clove garlic
- to taste salt
Tools
To make the Zucchini Pesto recipe you need:
- 1 Food Processor
- 1 Electric Grater
Steps
First, prepare all the ingredients.
Then, wash the zucchini and trim them; then grate them with a medium-hole grater or with the slicer (practical and fast, without effort) and let them drain in a strainer or colander.
Let them rest for a few minutes, then press them with a spoon to release as much water as possible
At this point, put the squeezed zucchini in the blender cup along with the hazelnuts, the garlic clove with the core removed, the basil leaves, the grated Parmesan, 2 pinches of salt and the extra virgin olive oil.
Blend in several steps, until you get a creamy mixture; add EVO oil if necessary. Here is the ready Zucchini Pesto.
Enjoy your meal!
Storage
To store zucchini pesto, I recommend covering it well with extra virgin olive oil to protect it from air and placing it in an airtight glass container. In this way, it can be kept in the refrigerator for up to 4 days. If you have a lot left over, store it in the freezer in single-serving cubes, so you can take the right amount as needed.
Preparation Tips
– When you activate the processor, don’t overdo the time, otherwise it heats up too much and oxidizing, it will tend to darken.
– If it turns out too dense, add a little oil at a time. If you need it to dress a first course, you can also use the pasta cooking water to get the right consistency.
– You can replace hazelnuts with pine nuts, pistachios, or almonds.
– You can replace hazelnuts with pine nuts, pistachios, or almonds.
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