Zucchini and Almonds Pesto is a fresh and fragrant variation of the classic Pesto alla Genovese; in this case made with raw zucchini, almonds, Parmigiano cheese, extra virgin olive oil and fresh basil!
Perfect for making creamy zucchini pesto pasta, dressing bruschetta, simply spread on toasted bread, enhancing many summer dishes!
Great either cold raw or hot repassed in a pan with pastas or pizzas!
Quantities for a 14 oz jar
- 3 zucchini
- 1 cup of extra virgin olive oil + 2 – 3 tablespoons
- 3/8 cup of peeled almonds
- about 5 generous tablespoons Parmigiano Reggiano or Grana Padano cheese
- 1 handful of fresh basil
- salt to taste
First wash the zucchini, dry them and grate them with a medium-small hole grater
Squeeze the resulting puree and strain it into a pasta strainer.
You will see that they will pull out a lot of water.
Alternatively, to speed things up, squeeze in a cotton dishcloth.
Place zucchini in a mix with all ingredients.
Blend with intermittent pulse function high speed, then stopping occasionally to turn, until you have a creamy, thick pesto.
At this point taste and evaluate the flavor, you can add another tablespoon of parmesan if you like a more intense flavor, or 1 tablespoon of pecorino.
You can add more salt, a little more oil.
Pour into an airtight container.
Add 2 generous tablespoons of extra virgin olive oil and refrigerate
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