Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Great as a pasta sauce, for dipping or on bread.