Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 2 bunches basil, roughly chopped
- 500 g zucchini
- 1 small chilli pepper (s), finely chopped
- 6 cloves garlic
- 400 g crème fraîche
- 100 ml broth
- 2 tablespoon pepper, green, dried, coarsely crushed
- Pepper, from the mill
- salt
- little oil, for stewing
Print Recipe
Pin Recipe Instructions
- Grate the zucchini on a grater, season with salt and put in a colander. Allow to drain for about 30 minutes and wring out vigorously through a cloth so that as much of the liquid is removed as possible.
- In the broth, cook the peeled garlic cloves until soft for about 10-15 minutes. At the same time, in another pan, steam the zucchini with a little oil until soft.
- Put the drained garlic cloves and zucchini in a bowl and let cool. Add the basil, chilli and 1-2 tablespoon garlic stock and puree with a hand blender. Mix in the green pepper and if the mixture is still too thick, thin it with a little garlic stock. Then fold in the crème fraîche with the mixer. Season everything again to taste.
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