Have you ever tried raw zucchini pesto, which means without cooking anything, just like a basil pesto, resulting in a very delicate flavor.
Zucchini zucchini zucchini, this is the right time to enjoy them in various ways.
Zucchini, belonging to the Cucurbitaceae family, are a treasure trove of water and essential fibers during the hottest period.
The most precious and “healing” part of zucchini is the skin, tender and tasty, an excellent source of folic acid and carotenoids (including lutein) that improve skin elasticity.
Zucchini aids digestion and also helps in visual function. We prefer organic zucchini, even better from our garden if we’re lucky.
Among the vitamins found in zucchini are vitamin A and C, and some B group vitamins. Among the minerals, potassium stands out, but they also contain phosphorus, calcium, iron, and manganese.
Nothing better in summer than dressing pasta or grains with this fresh raw zucchini pesto! In this way, all the properties of zucchini remain intact. This raw zucchini pesto is also excellent spread on crostini as an appetizer, with some crumbled walnuts for example.
Try this raw zucchini pesto also with raw zucchini spaghetti
I’ll leave you with some other zucchini recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Cooking methods: No Cooking
- Cuisine: Healthy
- Seasonality: Summer
Raw Zucchini Pesto Ingredients
- 3 zucchini
- 1 oz pine nuts
- 1 oz blanched almonds
- 5 tbsps extra virgin olive oil
- 1 pinch sea salt
- 7 leaves basil
Raw Zucchini Pesto Steps
Toast the pine nuts in a pan for a few minutes, making sure they don’t burn, otherwise they become bitter.
Place the pine nuts and almonds in a blender and grind them into almost flour-like consistency.
Add the chopped zucchini, basil, and oil, and blend until it becomes a thick cream.
It can be stored in the refrigerator covered with oil for a week, or it can be frozen.
Tips
Fresh pesto can be kept in the fridge for a couple of days in a well-sealed container, or you can freeze it.
