I really didn’t know what to do, so I decided to make this zucchini pesto; the clever recipe that saves my pasta and then I can use it practically everywhere!
I really didn’t know what to do, so I decided to make this zucchini pesto; the clever recipe that saves my pasta and then I can use it practically everywhere!
Zucchini pesto is one of those recipes that always comes in handy, especially when you have zucchini to use up and don’t want to make the usual pan-fried sauce. It’s creamy, delicate, fragrant with basil, and has that slightly sweet flavor of zucchini that I think pairs perfectly with almonds and Parmesan cheese. Unlike classic pesto, this one is smoother and less intense. It doesn’t have the strong flavor of abundant basil, but it’s still fresh and pleasant. It’s perfect for pasta, but also spread on toast, in a piadina, on crostini, or to accompany chicken, fish, and vegetables.
The key is not to make it too runny: it should be creamy and smooth, but not watery. For this reason, it’s best to add the oil or water little by little, so you can adjust the consistency more easily.
Creamy zucchini pesto with almonds and basil: I use it for everything!
Times
Prep time: about 10 minutes
Cooking time: about 10 minutes
Total time: about 20 minutes
Portions
4 servings
Nutritional values
Per 100 g:
• Calories: approximately 150 kcal
• Protein: approximately 6 g
• Carbohydrates: approximately 5 g
• Fat: approximately 12 g
Per serving:
• Calories: approximately 120-150 kcal
• Protein: approximately 5-6 g
• Carbohydrates: approximately 4-5 g
• Fat: approximately 10-12 g
The values can change especially based on how much oil you add at the end.
Ingredients
• 400 g courgettes
• 1 clove garlic
• 60 ml water
• 40 g peeled almonds
• 50 g grated parmesan cheese
• 1 sprig of fresh basil
• Extra virgin olive oil to taste
• Salt to taste
• Pepper to taste
Preparation
1. Step 1:
Wash the zucchini thoroughly, remove the ends, and cut them into medium-thin rounds. This will ensure they cook evenly and soften without falling apart too much.
2. Step 2:
Pour a drizzle of extra virgin olive oil into a large pan and add the lightly crushed garlic clove. Let it brown for a few minutes, just long enough for the oil to infuse with flavor.
3. Step 3:
Add the zucchini, stir, and season with salt. Sauté for 2-3 minutes, then pour in the water, cover, and cook for about 10 minutes, until tender.
4. Step 4:
Remove the garlic if you want a milder flavor. Transfer the zucchini to a blender and add the blanched almonds, Parmesan cheese, basil, a pinch of pepper, and, if necessary, a little more salt.
5. Step 5:
Blend everything until smooth and creamy. If the consistency is too thick, add a drizzle of oil or a little water. If it seems too thin, you can add a few almonds or a little Parmesan cheese.
6. Step 6
Use it immediately to season the pasta or transfer it to a clean jar.
Advice
• Don’t overdo it with the garlic, as it can cover the delicate flavour of the courgettes
• If you want a lighter pesto, use less oil and a little of the pasta cooking water
• The almonds can be replaced with walnuts, cashews or pine nuts
• For a fresher version, add a few drops of lemon
• If you use it for pasta, always keep a little of the cooking water aside
Conservation
You can store it in the refrigerator for 2 days, covered in a jar and drizzled with olive oil. You can also freeze it in small portions, so you have it ready when you need it.
This zucchini pesto is a simple yet incredibly convenient recipe. It’s quick to make, versatile, and can even enhance a quick pasta dish. It’s delicate, creamy, and fragrant, one of those clever sauces that never lasts long in the fridge.
