Zucchini pesto is an excellent alternative to basil pesto. Perfect for seasoning pasta, it has a particularly delicate taste. It’s also great for filling canapés, sandwiches, or bruschettas. I usually prepare a bit more so I can freeze it and have it available when needed.
If you love pesto, don’t miss the following recipes:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 14 oz zucchini
- 2/3 cup pine nuts
- 1 cup grated Parmesan cheese
- 1 clove garlic
- to taste extra virgin olive oil
- 10 leaves basil
- to taste salt
Tools
- Knife
- Cutting board
- Immersion blender
Steps
First, wash the zucchini under running water, then with the help of a knife and a cutting board, remove the ends, cut them into cubes, and place them in a wok.
Add a peeled garlic clove, salt, a small cup of water, and cook for about 20 minutes.
Once ready, let them cool.
Put the warm zucchini in the blender, add the pine nuts, grated Parmesan cheese, a handful of basil leaves, salt, and a drizzle of extra virgin olive oil (about 3 tbsps), and blend until you get a smooth mixture
If using the Bimby, blend for 1 minute at speed 5
Our zucchini pesto is ready.
To season a main course, I recommend diluting the pesto with a bit of pasta cooking water.
Storage and Tips …
Store in the fridge in an airtight container or freeze
Consume within 2/3 days
You can replace pine nuts with walnuts, hazelnuts, or almonds
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