Simple and quick Zucchini and Carrot Pesto to prepare. The recipe I want to tell you about today is a soft and delicious Zucchini and Carrot Cream, very simple and quick to prepare, without cooking and without effort. Perfect for seasoning pasta, simply to spread on bread, crostini, or bruschetta; and I’m sure you’ll find many other ways to enjoy it. In this Carrot and Zucchini Pesto, I added almonds, but if you prefer, walnuts or pine nuts work just as well. If you don’t love garlic too much, you can simply omit it from the recipe, and the Zucchini Cream will still be special. Let’s head to the kitchen and prepare a delicious Zucchini and Carrot Pesto together.
DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: For 4 people
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 117.13 (Kcal)
- Carbohydrates 5.46 (g) of which sugars 1.58 (g)
- Proteins 5.07 (g)
- Fat 9.20 (g) of which saturated 2.28 (g)of which unsaturated 2.89 (g)
- Fibers 1.95 (g)
- Sodium 350.92 (mg)
Indicative values for a portion of 120 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 and Carrot Pesto
- 10.5 oz zucchini
- 7 oz carrots
- 1.75 oz grated Grana Padano
- 1.5 oz almonds
- 1 clove garlic
- 2.7 tbsp extra virgin olive oil
- 1 sprig basil
- 1 tsp coarse salt
What you need to prepare Zucchini Pesto
- Mixer
How to prepare Carrot and Zucchini Cream
Wash the zucchini and carrots. Trim the zucchinis at the ends and cut them into small pieces. Peel the carrots and also cut them into pieces. Place the zucchini and carrots inside a mixer or blender. Add the almonds and a clove of garlic.
Add the coarse salt, washed basil leaves, and blend for 30 seconds. Also add the grated Grana Padano and the extra virgin olive oil. Blend again until you get a thick Zucchini and Carrot Cream. If needed, add more extra virgin olive oil.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
*This article contains affiliate links
You can store the Pesto in the fridge in a container or jar for 2-3 days or you can also freeze it
For this recipe, I recommend using small and tender zucchinis to use them raw
If you prefer, you can replace the Grana Padano with another grated cheese
Also read my Zucchini Pesto recipe
