Zucchini and Basil Pesto is easy to prepare. Great for dressing pasta or spreading on bruschetta, it will be a star on our tables throughout the summer. In fact, it’s so good you’ll keep making it!
If you love pesto, and not just the basil-based one, here are some other ideas
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer, and Fall
Ingredients for Zucchini and Basil Pesto
- 7 oz zucchini (weight after cleaning)
- 1 oz grated Parmesan cheese
- 20 leaves basil
- 0.35 oz almonds
- 1 pinch salt
- 1 pinch garlic powder
Tools
- 1 Food Processor Bimby TM31 – TM5 – TM6
- 1 Pan
- 1 Blender
- 1 Jar glass
Preparation of Zucchini and Basil Pesto
First, take the zucchinis, wash them, remove the ends and any bruised parts. Then cut them into not too large pieces and weigh 7 ounces. Now let’s proceed with the preparation of our pesto, using the Bimby or pot and blender.
WITH BIMBY: Put the oil, zucchini pieces, garlic powder, and salt into the bowl. Cook for 15 minutes at 248°F speed 1. Wait a few minutes, so it cools a bit, then add the Parmesan, almonds, and basil. Blend at speed 8 for 15 seconds. Bring down with a spatula and transfer to a glass jar.
WITHOUT BIMBY: Cook the zucchini with the oil, salt, and garlic in a pan. Continue until they become soft. Turn off the heat and transfer the cooked zucchini to the blender jar. Wait a few minutes for it to cool a bit, then add the Parmesan, basil, and almonds. Blend until creamy. Then place in a glass jar.
STORAGE: You can use it to dress pasta, or once completely cooled, put it in the refrigerator.
Notes
Instead of garlic powder, you can use half a clove of garlic or a whole one if you love its taste.
You can add more basil leaves.
Instead of almonds, you can use pine nuts.
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