Zucchini pesto is a new recipe, super quick and perfect for consuming the last zucchini of the season.
In this pesto, zucchini should not be cooked and therefore should be eaten in a few days, with these doses a 400 g jar comes out.
To make zucchini pesto suitable for vegans, it is necessary to omit the Parmesan cheese or replace it with nutritional yeast flakes. While for lactose intolerant people like me it is possible to use parmesan aged 22 months, which is naturally lactose-free.
I find it ideal for seasoning pasta but in my opinion it is also very good for filling bruschetta, it has a delicate flavor and I am convinced that you will like it.
I leave you with the recipe for the Thermomix Zucchini pesto.
See you for the next recipe!
Nea!
Thermomix Zucchini pesto
Ingredients
- 300 gr zucchini already cleaned
- 10 gr fresh basil
- 50 gr parmesan cheese *
- 20 gr almonds
- salt enough
- 90 gr extra virgin olive oil
Instructions
Put the zucchini cleaned and cut into pieces in the bowl together with the fresh basil (leaves only), parmesan and almonds, blend: 10 sec. speed 7.
Gather on the bottom with the help of a spatula, add the oil and salt, emulsify: 10 sec. speed 6.
Zucchini pesto is ready to be served, perfect for seasoning pasta or bruschetta… Buon appetito!
Recipe Notes
*For vegans, it can be replaced with nutritional yeast in flakes or omitted. While for those intolerant to dairy products, it is possible to use Parmesan cheese aged for at least 22 months because it is naturally lactose-free.
It is kept for a few days in a glass jar covered with oil and placed in the refrigerator.
