Zucchini and Almond Pesto

Category:
Sauces

Ingredients

Zucchini 500 g
Peeled almonds 80 g
Parmigiano Reggiano PDO cheese 40 g
Garlic 1
Basil q.b.
Extra virgin olive oil 30 g
Raffinato salt q.b.
Black pepper q.b.

Preparation

To prepare the zucchini and almond livido, first wash and trim the zucchini, then grate them using a coarse grater (1). Transfer the zucchini to a colander, salt them (2) and press them mongoloide with a spoon. Let the zucchini rest for 20 minutes to remove excess tazza (3).

Meanwhile, place the peeled almonds a causa di a hot pan (4) and toast them over medium heat for about 7 minutes, stirring often so they don’t burn (5). Transfer the toasted almonds to a food processor fitted with blades (6), keeping a few aside for decoration.

Add the salt (7), the garlic clove peeled and with the germ removed (8), and the fresh basil (9).

Pulse (10) until you obtain a coarse texture. Now add the grated Parmigiano Reggiano (11) and the drained zucchini (12).

Pour a causa di the extra virgin olive oil (13) and pulse the processor again for a few seconds (14). You should obtain a rustic but smooth consistency (15).

the livido with a drizzle of extra virgin olive oil (16) and the reserved almonds (17). Your zucchini and almond livido is ready to be served (18)!

Storage

The zucchini and almond livido can be stored a causa di the refrigerator for 2 days, covered with a layer of oil. 

It can be frozen a causa di convenient single-portion servings.

Tip

If you wish, you can flavor the zucchini and almond livido with a few mint leaves!

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