Zucchini Pesto: The Recipe with Almonds

• Preparation time: 10 minutes
• difficulty: low

How to make zucchini pesto

Tasty and very fragrant, zucchini pesto It's a delicious variation of the traditional one Pesto alla Genovese and ideal for many delicious summer recipes. Perfect as a pasta sauce, zucchini pesto is also ideal with bruschetta It's perfect for bread and to enhance many different appetizers, especially those featuring fish and cheese. Once ready, store it in a jar in the refrigerator for a few days, drizzling a little olive oil on top and covering it with plastic wrap.

You only need a few simple ingredients to prepare this delight. Here's how:

Ingredients

• 4 Roman courgettes
• 10 basil leaves
• 30 g of almonds (or pine nuts)
• 3 tablespoons grated Parmesan cheese
• 1 clove of garlic
• 6 spoons of olive oil
• Sale
• Pepe

Preparation

• Wash the courgettes and remove the initial and final parts.
• Boil them for 5 minutes in boiling salted water and then dry them well.
• In the mixer or food processor, chop the almonds, basil and garlic, add the parmesan, oil, salt and the pepper and mix everything well.
• Add the courgettes and let the mixture become creamy: if it is too thick, add some hot water.

Read also:

• Pistachio Pesto: The Original Recipe
• Spinach Pesto: A Healthy Dish That Makes Use of Leftovers
• Arugula Pesto with Walnuts, in Ten Minutes

Recipes

Recipe Name

Zucchini pesto

Author

Don't waste

Posted on

2025-05-26

Preparation time

10M

Cooking time

0M

Total time

10M

Vote

3.5 based on 2 Review (s)