Grilled Zucchini Pesto
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg zucchini
- 4 clove (s) garlic
- 40 ml olive oil
- 30 g leaf parsley
- 10 g basil
- 5 g thyme, fresher
- 1 teaspoon, leveled salt
- 75 g parmesan, rated
- pepper
- 30 g rapeseed oil
- 60 g pine nuts, toasted
Print Recipe
Pin Recipe Instructions
- Cut the zucchini into 5 mm thick slices, season with salt and leave to soak in water on kitchen paper for about 30 minutes on each side, pat dry.
- Brush a thin layer of olive oil on both sides, grill on a baking sheet at 200 ° C (top heat) for about 30 minutes on both sides, the slices should be light brown. Add the garlic cloves to the oven until tender.
- In the meantime, prepare a pesto verde: coarsely chop the herbs, grind with the salt in a mortar, add the pine nuts and chop. Mix with the rapeseed oil and parmesan, pepper well.
- Squeeze the garlic out of the shell, puree with the zucchini slices until a creamy mixture is obtained, let cool down a little, then mix with the pesto, please do not puree any more.
- Fill into glasses, add some oil if necessary, keep in the refrigerator for a few days. 1.5 kg of zucchini becomes approx. 800 g, approx. 3 smaller glasses full.
- Great as a pasta sauce, for dipping or on bread.
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