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Zucchini pesto

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This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.

Ingredients

For 2 people

1 zucchini

about 20 basil leaves

1 clove of garlic

1 tablespoon pine nuts

salt

extra virgin olive oil

 

Instructions

There are several variations of zucchini pesto, more or less rich and with different ingredients, according to the creativity and taste, but always starting from a base with zucchini (obviously).

As for most of our recipes, we propose a very simple and quick one to prepare, with just a few fresh ingredients of high quality: for this we used a freshly picked zucchini from our garden, our basil and our garlic, completing it with a tablespoon of pine nuts and a good organic extra virgin olive oil from Sicily (from family production).

For simple dishes the secret of success is always in the freshness and origin of the ingredients, those that will make a real difference!

 

Wash the zucchini, cut into small pieces and blend it together with all other ingredients until a smooth and homogeneous texture.

This pesto is yummy with pasta but also with other cereals of your choice.

We have also enjoyed it as a simple dip and as a base for the bruschetta, to which you can then add cherry tomatoes and other vegetables.

 


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Notes

Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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