Zucchini and Basil Cream, a versatile and tasty sauce, perfect for pasta, bruschetta filling, or as a veggie dip.
Zucchini is the base of this cream, giving it a velvety texture and delicate flavor. Fresh basil adds an unmistakable aroma and flavor while cashews give the cream a creamy texture and a slightly sweet and nutty taste.
This cream is not only delicious but also healthy, rich in vitamins, minerals, and healthy fats. Easy to prepare, it lends itself to numerous variations depending on tastes and dietary needs.
At the end of the recipe, in the FAQ section, I have answered some questions regarding this preparation. If you have other doubts or curiosities, write a comment or use the appropriate contact form found at the bottom of the article.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: No Cooking Required
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 248.00 (Kcal)
- Carbohydrates 4.76 (g) of which sugars 1.65 (g)
- Proteins 7.24 (g)
- Fat 23.28 (g) of which saturated 5.42 (g)of which unsaturated 5.25 (g)
- Fibers 1.09 (g)
- Sodium 174.10 (mg)
Indicative values for a portion of 2 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
- 0.44 lbs Roman zucchini
- 0.11 lbs cashews
- 1 bunch basil
- 0.11 lbs Parmigiano Reggiano DOP
- 0.26 cups extra virgin olive oil
- to taste salt
Tools
- Grater
- Bowls
- Blender
Recipe for Zucchini and Basil Cream
Start preparing the zucchini and basil cream by soaking the cashews for a couple of hours or boiling them for 10 minutes.
Wash the zucchini and cut off the ends.
Grate them with a large-hole grater.
Put them in a bowl with a teaspoon of salt and let them drain their water for about half an hour.
At this point, you can squeeze them well with a kitchen cloth or with your hands and put them in the blender.
Wash the basil, remove the stems, and dry the leaves between two sheets of paper towel.
Drain the cashews well and put them in the blender with the zucchini.
Add the basil leaves and the grated Parmigiano Reggiano.
Finish with the extra virgin olive oil.
Blend until you get a smooth and soft cream. If it is too thick, you can add more oil or a bit of the cashew soaking water.
Transfer the zucchini and basil cream to a small bowl and finish with a little extra virgin olive oil and a sprig of basil.
Sauces for Pasta – Recipe Collection
Zucchini and Basil Cream
Check this section to clarify your doubts. If you don’t find the answer to your question, comment or write using the form below.
With zucchini, I also prepared zucchini bread.
FAQ (Frequently Asked Questions)
How long does it keep?
You can keep the zucchini and basil cream in the refrigerator in an airtight container for up to 2-3 days.
Can I replace the cashews?
Yes, you can use the same amount of peeled almonds or toasted pine nuts.
Also try Parmesan Fried Zucchini
For questions, curiosities, or if you want to collaborate with me, use the form below:
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