Zucchini Pesto
Suggested material offered in store
Ingredients
For 500 gr of pasta
2 zucchini cut in slices
4 tablespoon Stefano's olive oil
1 garlic clove chopped
2 tablespoons of chopped parsley
Salt and pepper
5 fresh basil leaves
50 gr roasted pine nuts
100 gr parmigiana cheese
50 ml olive oil
Fresh ricotta
Preparation
In a 28cm Julienne sauté pan, heat the olive oil over medium heat.
Add zucchini, parsley, garlic, salt and pepper and cook until tender (be careful not to burn garlic).
Let them cool down put aside.
Put zucchini in a food processor, add basil leaves, pine nuts, parmigiano, olive oil,
salt and pepper. Mix until you get a creamy pesto.
Mezza luna alternative:
Work the zucchini and basil with the mezza luna. Put in a bowl, and mix it pine nuts, parmesan, olive oil, salt and pepper with a spatula.
Cook pasta. Mix zucchini pesto, add fresh ricotta, mix well and serve.
Yield
6 servings.
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