Zucchini Pesto
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g flaked almonds
- 75 g pumpkin seeds
- 100 g parmesan cheese
- 4 clove (s) garlic
- 3 small zucchini
- 1 bunch basil
- olive oil
- sea-salt
- Black pepper from the mill
Print Recipe
Pin Recipe Instructions
- Quarter the zucchini lengthways and cut out the core. Then finely dice. Also dice the garlic cloves very finely.
- Toast the almond flakes and pumpkin seeds in a pan. Take out and puree with enough olive oil to make a creamy mixture.
- Put some olive oil in the hot pan and sauté the garlic and zucchini cubes at a mild temperature. Add both to the nuts and puree them as well.
- Grate the parmesan and pluck the basil leaves. Add both to the pesto and puree again. Possibly add a little olive oil. Season to taste with salt and pepper.
- Transfer to clean glasses and pour a mirror of olive oil on top.
- The pesto lasts about 1 month, as a precaution it should be stored in the refrigerator.
- I like to serve it in small, halved zucchini, which I sautéed in a little olive oil beforehand. Another nice variant is to mix the pesto with the same amount of yoghurt and season with a little lemon zest and fill the zucchini flowers with it. I sprinkle them with a little parmesan, olive oil, salt and pepper and bake them gently in the oven at 120 degrees.
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