Zucchini Cream with Almonds and Basil, a simple and quick recipe to prepare, perfect to always have on hand in the kitchen. With a few genuine ingredients and a Mediterranean flavor, you will get a light yet flavorful cream, ideal to be served as an appetizer spread on crostini or as a sauce for pasta.
The preparation is really quick: just cook the zucchini in a pan for a few minutes and then blend them with blanched almonds, pecorino romano, fresh basil, and extra virgin olive oil. The result is a soft, fragrant cream with a balanced taste, where the sweetness of the zucchini blends with the bold flavor of pecorino and the aromatic note of basil. The almonds, instead, provide a velvety texture and a touch of delicacy that makes this recipe even more special.
Versatile and practical, zucchini cream can be served in many different ways. It is perfect for enriching bruschettas, canapés, and stuffed sandwiches, but also for accompanying meat or fish main courses. If you are looking for a quick pasta sauce, just thin it out with a ladle of pasta cooking water for a creamy and light sauce, ready in minutes.
Preparing this recipe is a great way to bring zucchini to the table in an original and tasty way, using simple and readily available ingredients. Moreover, it is also a perfect solution in advance: you can store it in the refrigerator for a couple of days, ready to use when needed.
Discover how to prepare the zucchini cream with almonds and basil with my easy and quick recipe: it will become a valuable ally for many occasions in the kitchen.
At the end of the recipe, in the FAQ section, I have answered some questions regarding this preparation. If you have other doubts or curiosities, write a comment or use the appropriate contact form you find at the end of the page.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 187.07 (Kcal)
- Carbohydrates 2.39 (g) of which sugars 1.93 (g)
- Proteins 5.92 (g)
- Fat 16.92 (g) of which saturated 2.79 (g)of which unsaturated 0.00 (g)
- Fibers 2.15 (g)
- Sodium 637.68 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Zucchini Cream with Almonds and Basil
- 3 Romanesco zucchini
- 1.76 oz blanched almonds
- 1.41 oz pecorino romano
- 1 sprig basil
- 1.06 oz extra virgin olive oil
- to taste salt
Tools
- Cutting board
- Blender
- Frying Pan
Recipe for Zucchini Cream with Almonds and Basil
Start the preparation of the zucchini, almond, and basil cream by soaking the almonds in water for a few hours.
Alternatively, you can boil them in water for 10 minutes, then drain and let them cool.
Wash the zucchini and remove the top part.
Cut them into fairly small cubes.
Heat a tablespoon of extra virgin olive oil in a pan.
Add the zucchini and cook them for about ten minutes, stirring often.
If necessary, you can add a bit of water.
Turn off the heat and adjust the salt.
Put the almonds and zucchini in a blender.
Continue with the grated pecorino romano and the washed and dried leaves of a basil sprig.
Finish with the extra virgin olive oil.
Blend everything until you get a cream. You can decide whether to make it very smooth or leave it more “chunky” with some almond pieces.
Transfer the zucchini, almond, and basil cream to a small bowl and bring it to the table or use it as a sauce for pasta.
Zucchini Cream with Almonds and Basil: Quick and Delicious Recipe
The zucchini cream with almonds and basil is a simple yet flavorful preparation, perfect for adding an extra touch to your dishes without spending too much time in the kitchen. You can easily personalize it: add some pine nuts or a handful of walnuts instead of the almonds for a change of flavor, or replace the basil with fresh mint or parsley for a different aromatic touch.
If you want a lighter version, reduce the amount of pecorino or replace it with a fresh spreadable cheese. For those who love more intense flavors, you can enrich the cream with a bit of garlic sautéed with the zucchini.
Thanks to its versatility, this cream is really suitable for many uses: from a quick pasta sauce to a tasty base for canapés and stuffed sandwiches. Prepare a generous amount and store it in the fridge, so you’ll always have a tasty and light idea ready for your dishes.
Try it, and it will become one of your go-to recipes to always have at hand in the kitchen!
Also try the Zucchini Bread
FAQ (Frequently Asked Questions)
Can I replace pecorino romano?
Yes, if you prefer a milder flavor, you can use parmesan or another aged cheese.
How do you store zucchini cream?
Store it in an airtight container in the refrigerator for 2 days, covered with a thin layer of oil on top to keep it fresh.
Can zucchini cream be frozen?
Yes, you can freeze it in small jars or ice cube trays and thaw it as needed.
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