The flavorful zucchini and basil pesto is so easy and quick to make that it will become your favorite dressing.
Making it is so easy that during the summer it became my go-to lunch saver!
What makes it flavorful is a generous dose of parmesan along with basil and almonds.
Essentially, you need to cook the zucchini for a few minutes with a little oil and garlic and then blend everything together. If you have the Bimby, the process is simpler because everything, including the zucchini cooking, is done within the bowl. But of course, you can do it without.
It’s also great spread on bruschettas, thanks to its slightly grainy texture.
If I’ve convinced you and you love quick and smart preparations, you absolutely have to try this flavorful zucchini and basil pesto.
READ THE F.A.Q. AND TIPS AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES
- Difficulty: Very Easy
- Cost: Economical
- Cooking methods: Cooking with Food Processor, Stovetop
- Cuisine: Vegetarian
- Seasonality: Summer, Fall
Ingredients
- 1 3/4 cups zucchini
- basil (about twenty leaves)
- 1 tbsp blanched almonds
- 1/3 cup parmesan (chopped)
- garlic powder
- fine salt
- 2 tbsp extra virgin olive oil
Tools
- Food Processor
Steps
Add the washed, trimmed, and sliced zucchini to the bowl with the oil, salt (about 3 g), and garlic powder (or 1 clove of fresh garlic). 12 min./speed 1/248°F.
Add the parmesan.
Wash the basil leaves and add them to the bowl along with the almonds and blend 15 sec./speed 8.
Gather everything at the bottom using the spatula and if a finer result is desired, blend for another 10 sec. Keep in the fridge until ready to use.
Traditional Method:
Wash, trim, and slice the zucchini into thin rounds and sauté them with two tablespoons of the oil specified in the recipe. Salt, cover, and cook for about 10/12 minutes; they should become tender. (If needed, add a tablespoon of water during cooking).
Transfer all ingredients to the blender cup, including the remaining specified oil, and blend until desired consistency is reached.
FAQ (Frequently Asked Questions)
Can I use pecorino cheese?
Yes, but keep in mind that it’s saltier, so adjust the salt accordingly.
Can I replace the almonds with pine nuts?
Absolutely, use the same quantity.
Can it be frozen?
Yes.
Can I prepare it the day before?
Of course. Store it in a clean jar with an airtight seal. It can stay in the fridge for up to 3 days.
