Loading ...
This XNUMXth-century zucchini pesto It's ideal for enriching our pasta. But be careful, there's another option: we can also serve it spread on bread for delicious toast.
To prepare it, first sauté the zucchini with a little garlic and a splash of oil. Once sautéed, when it's cold, we will sting along with the rest of the ingredients in the recipe.
The result will be a pesto more economical than the traditional Genoese pesto but it is also delicious.
Zucchini and basil pesto
Delicious pesto made with zucchini and peanuts.
- ascen jimenez
- Kitchen: Modern
- Recipe type: vegetables
- Calories: 160
- Rations: 5
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 30 ml of olive oil (we will use 10 ml first and the other 20 later)
- 200 g of zucchini
- 1 / 2 garlic clove
- Sal Island
- 30 g Parmesan
- Some basil leaves
- 10 g peanuts
Preparation
We slice the zucchini. We place it in a pan, add 1/2 garlic clove and salt. We sauté it with 10 ml of olive oil.
Let it cold down.
Place the sautéed zucchini in a food processor. Add the remaining ingredients: Parmesan cheese, basil, and peanuts.
We chop everything up.
We put our pesto in a bowl and it's ready. We serve it with cooked pasta or spread on toast.
More information - Genoese pesto, the recipe