Zucchini, ricotta, and mint pesto, traditional and Bimby recipe

Today I present a pesto that is actually a light and delicate cream to dress pasta, gnocchi, or toast. It’s also an excellent cream to accompany meat and poultry roasts.

This condiment is a great solution to get our kids to eat vegetables.

We will prepare the zucchini beforehand, in a pan, as thinly sliced and sautéed or even baked, and you can see how by clicking here.

The creaminess of the ricotta will make the pesto even more delicate, and for those who indulge, you can replace the ricotta with cream, mascarpone, or spreadable cheese.

The mint will give a touch of freshness to the palate.

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Cost: Very economical
Preparation time: 5 Minutes
Portions: 4
Cooking methods: Slow heat
Cuisine: Italian
Seasonality: All seasons

185.65 Kcal

calories per serving

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Energy 185.65 (Kcal)
Carbohydrates 3.61 (g) of which sugars 0.09 (g)
Proteins 7.34 (g)
Fat 16.81 (g) of which saturated 4.85 (g)of which unsaturated 1.74 (g)
Fibers 0.90 (g)
Sodium 167.28 (mg)

Indicative values for a portion of 125 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

Let’s go shopping

11 oz zucchini
1 clove garlic
4 tablespoons extra virgin olive oil
3.5 oz ricotta (or mascarpone or cream or spreadable cheese)
2 tablespoons grated Parmesan cheese (or Grana or Pecorino Romano)
to taste mint
to taste salt
to taste pepper

Nutritional values

Tools

What we need to make the

1 Knife
1 Wok
1 Immersion Blender

Steps

Zucchini, Ricotta, and Mint Pesto

Trim the zucchini, and slice them very thin.
Now decide if to cook them in the oven, and then click here to see how, or in a pan
For the pan cooking, Pour a little oil into the pan and put in a whole clove of garlic.
Heat the oil well, then add the zucchini slices all at once, add the salt and pepper, and cook by shaking them for about 10 minutes. With the salt, the zucchini will release their water and will not be fried.
As soon as they are cooked, drain them from the excess oil with a colander and transfer them to a glass bowl, where you will add: the ricotta, 5 mint leaves, the Parmesan, and a ladle of pasta cooking water.
Blend with an immersion blender, and you’re done. The Zucchini, Ricotta, and Mint Pesto is ready for all uses.
Put in the bowl the extra virgin olive oil, the whole garlic, and the zucchini in cubes. Place the splash guard on the bowl lid and set to high temperature
Season with salt, pepper, and mint.
Add: the ricotta, 5 mint leaves, the Parmesan. Blend for 15 sec speed 10, and you’re done