Summer season fills the kitchen with special colors and aromas and zucchini pesto could be an interesting option to the traditional recipe, giving a pleasant taste of freshness and innovation.
This really tasty and very fresh pesto is the perfect dip for delicious appetizers and can be the smooth touch to your favorite sandwiches.
But the real apotheosis begins when you mix pasta and pesto, giving life to a creamy and enveloping dish, ready to treat your senses.
Zucchini Pesto Recipe
Ingredients:
200 grams zucchini
125 grams di organic Extra Virgin Olive Oil Turri 100% italian
2 grams salt
30 grams pine nuts30 grams parmesan cheese (Parmigiano Reggiano DOP) freshly grated
10 grams fresh basil leaves
30 grams Pecorino cheese freshly grated
Instructions:
Grate the zucchini then place in a sieve over a bowl, toss with salt and let drain for about 30 minutes. This will remove the excess moisture from the zucchini. In a food processor (or a blender) add the zucchini, pine nuts, basil, parmesan and pecorino cheese. Little by little add the oil and blend until creamy.
Your zucchini pesto is ready to enjoy!
Storage:
Your pesto will last up to 2 days, covered by a thin layer of oil and refrigerated. It can also be frozen in single portions.
Notes:
Make your pesto unique by adding nuts, pistachios or fresh mint leaves.
This summer, try the zucchini pesto accompanied by organic Extra Virgin Olive Oil Turri 100% Italian, add freshness to your meals!
