Zucchini pesto, a delicious, tasty, and light sauce prepared with fresh light zucchini and no cooking. It’s perfect for seasoning pasta, a rice or pasta salad, and to use as a topping for pizzas and bruschettas. YOU CAN ALSO TRY
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 1 lb 1 oz
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 14 oz zucchini (light)
- 15 basil (leaves)
- 1.75 oz grated Grana Padano
- 1.75 oz walnuts
- 2 cloves garlic
- 1/3 cup olive oil
- 2 pinches fine salt
Tools
- 1 Blender
- 1 Cutting board
- 1 Knife
- 1 Nutcracker
Preparation Zucchini Pesto
Wash and clean the zucchini, then cut them into large pieces and place them in the blender jug along with fresh basil leaves.
Also add the grated cheese, peeled garlic cloves, and walnut kernels.
Finally, add the olive oil and blend until smooth and homogeneous.
Salt to taste.
And voilà… the zucchini pesto is ready to be used in your favorite recipes.
Useful Tips
I used light zucchini, but you can easily use the classic green ones as well.
If you don’t like garlic, you can skip it; otherwise, if you want a stronger taste, add a few more cloves.
Suggestions
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