Zucchini pesto
A refreshing alternative to classic basil pesto, made with fresh zucchini, healthy nuts and plenty of aromatics.
Equipment
- cutting board
- knife
- Food processor
- bowl
- cheese grater
Ingredients
- 2 zucchini
- 3 garlic cloves
- 1 cup aged cheese grated
- 3/4 cup parsley 5-6 parsley sprigs, leaves and stems
- 1/2 lemon juiced
- 1/2 cup pistachios
- 1/2 cup pine nuts
- 2 anchovies
- 1 tbsp red pepper flakes
- salt and pepper to taste
- 1/2 cup extra virgin olive oil
Instructions
- Gather your ingredients.
- Wash the zucchini; remove the ends and cut them into 1 inch cubes; place a bowl and microwave covered for 8 minutes, or until tender but not mushy; drain and cool the zucchini.
- Place the cooked zucchini in the food processor and blend until they turn into a creamy compound.
- Peel the garlic; add to the food processor; add all the other ingredients except for the oil; blend all the ingredients until combine.
- Open the chute of the food processor and drizzle the oil until the sauce is emulsified.
Notes
The most popular pesto that is known outside of Italy, is the classic basil pesto from the region of Liguria, in the northwest part of Italy, where a mild climate allows for the aromatic plant to thrive. Pesto is made with a combination of basil, nuts aged cheese, and oil. Using some of these basic ingredients, it’s possible to create pesto with vegetables or other leafy plants, like arugula, kale, and so on. In my kitchen, I enjoy experimenting with traditional recipes, while incorporating new elements in order to expand the variety of foods I make. This pesto is an example of it. Try this easy pesto on pasta, as a healthy alternative to mayonnaise on sandwiches, or even as a dipping sauce.
Nutrition
Calories: 279kcal | Carbohydrates: 7g | Protein: 7g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Cholesterol: 12mg | Sodium: 113mg | Potassium: 336mg | Fiber: 2g | Sugar: 3g | Vitamin A: 999IU | Vitamin C: 21mg | Calcium: 104mg | Iron: 2mg