Pesto di zucchine
This pesto is a nice alternative to the popular classic pesto alla genovese. The delicious taste of zucchini complements here perfectly with the fresh basil. The creamy cold sauce tastes not only super delicious with pasta. Also as a side dish to fish, as a spread and as a dip for carrots and co. this recipe is perfectly suited.
Amount
servings
Ingredients list
- 200 g zucchini
- 20 g basil
- 50 g pine nuts
- 50 g pecorino cheese grated (shop here)
- 50 g parmesan cheese grated (shop here)
- 150 ml olive oil extra virgin
- salt to taste
Directions
- Wash the zucchini and remove the two ends. Grate into coarse strips with a kitchen grater. Place in a large sieve and carefully squeeze out the excess liquid.
- Then put the zucchini strips in the cup of the hand blender. Grate the Parmigiano and Pecorino and add to the cup along with the pine nuts and basil.
- Add a little olive oil and mix gently on low speed with the hand blender. Gradually add the remaining olive oil until the pesto has a nice creamy consistency. Now just season with salt and you're done!
Tip
If you put the pesto in a small jar and seal it with a layer of olive oil, it will keep for up to 3 days in the refrigerator.
Calories: 274kcal (14%)Carbohydrates: 4g (1%)Protein: 3g (6%)Fat: 27g (42%)
Similar recipes to zucchini pesto
Sauces & Dips
Tuna cream
10 minutes
194kcal
Sauces & Dips
Smoked salmon spread with cream cheese
1 hour 25 minutes
183kcal
Pasta
Parsley pesto
10 minutes
182kcal
Sauces & Dips
Eggplant pesto
55 minutes
291kcal
Pasta, Sauces & Dips
Zucchini Pesto
10 minutes
274kcal
Sauces & Dips
Avocado pesto with basil and lemon
10 minutes
309kcal
Sauces & Dips
Marinara sauce
30 minutes
39kcal
Pasta, Sauces & Dips
Home made tomato sauce
1 hour 15 minutes
89kcal
Pasta
Ragù bianco
1 hour
431kcal
Sauces & Dips
Broccoli pesto
20 minutes
307kcal
Sauces & Dips
Pistachio pesto
20 minutes
258kcal
Pasta
Ragu alla bolognese
3 hours 40 minutes
113kcal
