Zucchini pesto, the quick and no-bake sauce for your pasta!
With the temperatures warming up, we're not against a little summer touch in our meals! With this super easy zucchini pesto recipe, you can spice up bruschetta, sandwiches, or even add it to pasta for a creamy and delicious dish. Our tip? Zucchini is raw, so no need to cook to make this recipe. You can impress your friends and family with this pesto that will quickly become a must! So what are you waiting for to try it?
Ingredients
Materials
- Bowl
- Blender/Chopper
Preparation
Wash the zucchinis, dry them and cut the ends. Then grate them using the large holes in your grater.
Pour the grated zucchini into a clean tea towel and press them over a bowl to remove the water present in the zucchini.
Transfer the zucchini into the chopper bowl and add the parmesan, pine nuts, olive oil, peeled garlic, basil leaves, a pinch of salt and a pinch of pepper.
Mix at maximum power until you obtain a creamy and homogeneous mixture.
There you are, your zucchini pesto is ready!
Observations
How to store zucchini pesto?
You can put it in an airtight container and add a little oil, it can be stored in the refrigerator for 5 to 6 days.
Can I freeze zucchini pesto?
Absolutely. Transfer it to an airtight container, you can freeze it for 3/4 months.
What can I use instead of pine nuts?
You can prepare the zucchini pesto by replacing the pine nuts with other dried fruits. We advise you to try with almonds, pistachios or walnuts!
What can I use instead of garlic?
If you prefer a more delicate taste, you can prepare the zucchini pesto without garlic.
How to combine zucchini pesto?
It goes well with salmon, shrimp or sun-dried tomato pasta recipes, for example!
Which pasta is best for this zucchini pesto?
We advise you to use short pasta such as penne rigate, fusilli or rigatoni.
