Easy and Quick Zucchini Pesto, a simple recipe to prepare a tasty pasta sauce for 2 people!
This flavorful homemade pesto is slightly grainy and very pleasant on the palate; the hint of lemon aroma is intriguing and the final result is delicious!
The pesto as we understand it is a preparation that dates back to the mid-19th century and is a rich sauce because during the act of pounding, the essences of the foods and all their fragrance are concentrated.
Between us, you can “pound” almost everything, but for a pounded mixture to become pesto or sauce, it is essential that some ingredients are present.
For a good pesto, the presence of a fat that blends and coats the other ingredients is essential, and it is preferable to choose an extra virgin olive oil that is not too flavorful so as not to overpower and alter the taste of the pesto.
What tools are necessary to make a good pesto?
Well, the pestle and mortar are (or would be) mandatory, but you also need a paring knife to peel the garlic and some clean towels to let the vegetables in the pesto recipe dry.
How do you store pesto?
Very often, you make pesto in larger quantities because it can be conveniently stored in both the refrigerator and the freezer.
If we store pesto in the refrigerator, you need to put the pesto in an airtight container previously sterilized in boiling water and allowed to dry slowly. Then pour the pesto, leaving at least half a centimeter free from the rim and then pour extra virgin olive oil to cover everything.
If we store pesto in the freezer, put it in containers like Tupperware and then thaw in the refrigerator.
I also suggest these recipes with many tasty pestos like:
FIRST COURSES WITH PESTO
EASY AND QUICK ZUCCHINI PESTO
The kitchen of ASI
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
INGREDIENTS FOR EASY AND QUICK ZUCCHINI PESTO
- 4.4 oz zucchini
- 1 tbsp basil
- 1 fresh garlic
- 2 tbsps extra virgin olive oil
- to taste walnut kernels
- to taste lemon juice
- 2 tsp Maldon salt
- to taste Parmigiano Reggiano DOP
- to taste pepper
- to taste lemon zest
FOR THE PREPARATION OF THE EASY AND QUICK ZUCCHINI PESTO RECIPE
Trim the zucchini, wash it, and dry it with kitchen paper.
Slice it coarsely and put it in the mixer, starting the blades.
Add the WALNUTS, spices, basil, and mix everything well.
The zucchini is rich in water, so not much oil is needed to make the pesto creamy.
Add all the other ingredients, being careful to add the juice and zest of the LEMON carefully not to overemphasize the acidic taste of the citrus.
The Evo OIL is the last ingredient to add because its job is to bind and combine all the others!
Cover with plastic wrap until it is time to dress the chosen pasta dish.
It is a very fresh and tasty pesto perfect for summer days…
Enjoy your meal!
Annalisa
P.S. When dressing the pasta, save a little cooking water to combine the zucchini-based sauce.
