Zucchini pesto is another one of those sauces I prepare during the summer and freeze to use during the winter.
This year I have to say I’ve been quite busy and prepared several types of pesto, such as the bell pepper one that I’ve been making for a while now and is often requested at home… truly delicious!!!!
It originates as a light and fragrant condiment, perfect especially in summer, when zucchini are in season and have a full but not overwhelming flavor.
It’s ideal for dressing trofie, penne, spaghetti, but also for enriching crostini, cereal salads, or main dishes of fish and white meat.
I must admit, I don’t prepare this zucchini pesto often, but this year the zucchinis were really plenty, so I took advantage of it to stock up on pesto and other zucchini-based things.
You can freeze it in small jars, or in plastic coffee cups, freeze it on a tray, and then put everything in a plastic bag.
Try making my recipe yourself, and if you like, send me photos that I’ll post on my Facebook page with your name.
Approximately 1055 total calories
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Making Zucchini Pesto
- 1 medium zucchini
- 1 oz Pine nuts
- 1 bunch of basil
- 4 tbsps Extra virgin olive oil
- 1 oz Butter
- 1 pinch Salt
- 1.75 oz Parmesan cheese
Preparation of Zucchini Pesto
In a blender, place a zucchini cutting all the outer part and discarding the softer inner part with seeds, add the extra virgin olive oil, pine nuts, and blend everything together.
After the first blending, add all the other ingredients and blend until you get a puree.
If you plan to use it within 2 days, put it in a bowl and cover it with a drizzle of extra virgin olive oil, or divide it into small jars and freeze it… it will be very useful during winter.
To freeze pestos, I use baby food jars (the slightly taller ones), they’re the right amount for dressing pasta for 4 people!!!
