If you have only 10 minutes to prepare an healthy and tasty meal for your family, this is the “to go” recipe. In 5 minutes your homemade zucchini pesto will be ready and in other 5 minutes the pasta will be perfectly “al dente” to be dressed by the pesto.
Compared to the traditional 100% basil pesto this recipe is more delicate and lighter thanks to the sweetness and texture of the zucchini. Also, I’m not using garlic so that the pesto will be easier to digest by the little ones.
I started with the zucchini, grating them finely in order to eliminate some of their water.
I placed the grated zucchini pulp in a colander, draining even further the extra water with the help of a spoon.
Using a food processor I created a mix of basil, Parmesan cheese and pine nuts.
I added the zucchini pulp and the Extra virgin oil of olive and let the food processor transform my ingredients in a lovely zucchini pesto cream in less than one minute!
If you want to store the zucchini pesto, place it in a container with a lid and cover it with a tiny layer of olive oil, it will prevent the basil from oxidation, otherwise it will get a dark color very soon. Keep the container in the refrigerator for up to one week.
The zucchini pesto works perfectly with any kind of pasta, but it is also an incredible spread idea. It’s lovely on some bread crostini!