Zucchini pesto

Recipe Zucchini Pesto of of 27-06-2012 [Updated on 22-06-2017]

The recipe for zucchini pesto had been in my head for a while and now that it's full season for zucchini, I couldn't help but prepare it. Although courgettes are used raw, I assure you that you do not feel the taste of raw vegetables at all and the pesto is really fabulous.
Last year I tried the rocket pesto, this year it was the zucchini one, next year who knows what I will invent;) Later I will post the recipe to show you how, as well as spread it on the bruschetta, I used the zucchini pesto, see you later, kisses
Ah, I forgot to tell you that it can be kept in the fridge for several days with the addition of a drizzle of oil on the surface and covered with a transparent film.

  • Ingredients for 4 people:

Method

How to make zucchini pesto

Prepare all the ingredients so that you have everything at your fingertips
tick the courgettes, cut them in 4 lengthwise and remove some of the central part if it has seedsCut the courgettes into small pieces and put them in a mixer together with the pine nuts, almonds, grated parmesan, garlic, salt and herbs

Blend everything gradually adding the oil gradually

Blend until you get a smooth and homogeneous cream

Transfer the zucchini pesto to a small bowl, and refrigerate until ready to serve


Pasta with zucchini and rocket pesto

When it comes time to cook, it happens that you have little time available, but the desire for a first course delicious goes to contrast with the lack of time: here then some dishes, simple and at the same time greedy, also come to the aid of those who are always in a hurry. Below is the recipe for pasta with zucchini and rocket pesto.

Preparation

1) Check 2 zucchini keep them, wash them, dry them and cut them in half lengthwise with a digger or a teaspoon partially remove the internal white part and grate the rest using a grater with large holes.

2) Put 1 clove of garlic peeled, crush it with a pestle, add the leaves of 1 large bunch of rocket wild washed, dried and chopped, the leaves of 1 tuft of parsley and a pinch of salt big.

3) Continue to crush with the pestle until the herbs are completely pulped, also add the grated zucchini, 40 g of grain grated and 50 g of kernels of nuts: pour half a glass of extra virgin olive oil and continue to work the ingredients until you get a cream. If you do not have a mortar, pass everything to the mixer by operating the appliance intermittently to avoid shredding the herbs and making the pesto bitter.

4) Cook 320 g of spaghetti large in salted water, drain and collect them in a hot bowl season with courgette and rocket pesto, pepper to taste and mix well.


Zucchini pesto

Ingrediants

  • 3 courgettes, about 250 g
  • 50 g Parmesan, grated
  • 50 g Pecorino romano, grated
  • 40 g pine nuts
  • 15 basil leaves
  • 2 salt outlets
  • half a clove of garlic
  • q.s. extra virgin olive oil.

Method

Grate the raw courgettes with a large mesh grater, add a pinch of salt and leave them to water for at least half an hour, then squeeze them well.

In a mixer the minipiner insert the pecorino and grated cheese, pine nuts and basil and chop for a minute.

Add the well-squeezed courgettes and chop a few seconds just long enough to mix.

Transfer the zucchini pesto to a jar and cover it with extra virgin olive oil.

Keep it in the refrigerator for 3/4 days, or in the freezer.

Also add a ladle of pasta water when you season your pasta.

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Mom Gy - Germana Busca

I am a blogger and musician but my passions are cooking, hands dirty with flour and the smell of cake!


How to prepare zucchini pesto

First wash the courgettes and remove the ends. (1) Chop them with a grater with large holes and place them in a colander with salt. Let it rest for half an hour, so that they lose excess water. Now add the previously washed and dried courgettes, pine nuts, almonds, basil and mint in the mixer. Then add the grated Parmesan and half the oil and run the mixer for a few seconds. Add the remaining oil and blend until you get a homogeneous mixture. Now that your zucchini pesto is ready, put it in a bowl. Eat it immediately or put it in the fridge until use covered with cling film.


Ingrediants

1. Wash the courgettes, remove the ends and then divide them into rather small pieces.

2. Put the courgettes cut into pieces in the container of a blender or blender, then add the shelled and peeled almonds, pine nuts and basil leaves to the container.

3. Chop the various ingredients with the blender until they are reduced to cream.

4. Also add the Parmesan cheese, ricotta salata, salt and pepper to the bowl and then chop everything again with the blender or blender, adding the oil slowly until the zucchini pesto has reached a creamy consistency. . At this point your courgette pesto will be ready to be used to season pasta or in other preparations. Are you looking for a quick recipe to use zucchini pesto? Read the recipe for LINGUINE WITH ZUCCHINI CREAM.


Zucchini

To make zucchini pesto, you have to wash and peel the vegetables well, then grate them in a grater with large holes.

Place the zucchini in a colander placed in a bowl and add salt. Leave them like this for about 15-20 minutes *, then gently squeeze them with the back of a spoon to release all the vegetation water.

The pesto

Transfer the courgettes to a mixer or food processor **, to then add the pine nuts and the peeled garlic from which I recommend removing the core. Now, extra virgin olive oil.

Continue with the two grated cheeses, a pinch of salt and the well washed and dried basil. Blend everything for about a minute and # 8230 zucchini pesto ready!

Zucchini pesto: notes

* This step is very important because it allows you to obtain a thick pesto that enhances all the flavor of the already delicate zucchini. If you jumped, the vegetation water would accumulate in the jar in no time.

** The ideal would be to blend intermittently: if your robot is not equipped with the pulse function then operate it a few seconds at a time until you get the right consistency.

Zucchini pesto: conservation

If stored in tightly closed, sterilized and vacuum jars, zucchini pesto can last a long time in the pantry. If you decide to consume it within 2-3 days then keep it in the refrigerator adding a generous layer of extra virgin olive oil on the surface. I don't recommend freezing it.

Comments

You can freeze it as well as I do with basil pesto. I put it in plastic cups closed with cling film. The cheese is better not put in the mixer if you have to freeze it but just before using it.

Hi, pesto is great, but how do I vacuum the jars? If you boil them, doesn't it change the flavor of the pesto?
Will you please let me know? A thousand thanks

Hi Damon, sterilize the jars well first and then keep the pesto inside. Cover with oil and refrigerate.

Hi Giovanna yes you can freeze it without problems.
Have a good evening

Hello Sonia also great to give good Sonia

Made and put in vacuum jars, after a few days the lids "burst", you can tell me where I went wrong, thanks

Fattooo without basil and I abounded with garlic (which I love) and cmq very delicate because of the almonds & # 8230 I will try it with cold pasta and bruschetta and versatile and lends itself to many combinations. 5 star recipe *****

Hello,
but how can you put the jars & # 8220in empty & # 8221, boil the full jars in a pot?
But doesn't pesto cook like this?
Laura

I wondered the same thing. @Sonia can you give some indication in this sense?

no no cooks closed in jars

Hi, Sonia! Thanks! You gave me a great idea. I just prepared it to dress whole farfalle. However, I used the Trombetta di Albenga courgettes, I toasted the pine nuts and I did not add the cheeses. I prefer to put it directly on the pasta afterwards.

Recipes, tips and a little bit of Sonia: passionate, strong-willed, determined and always hungry! Not in the literal sense of the term: I want to discover new flavors and aromas, both local and from the whole world. And I want you to discover them too!


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A fragrant and tasty condiment, pesto is perfect to accompany any type of pasta, both long and short or in puff pastry. The most famous is the Genoese pesto typical of Ligurian cuisine and made by hand by pounding garlic cloves, basil leaves, salt, pine nuts, grated parmesan and pecorino cheese and extra virgin olive oil in a mortar.

If you have a mortar and pestle at home, you can try to do it yourself, combining the ingredients in this order, until you get a full-bodied cream of an intense green color. If, on the other hand, you don't have time to make pesto by hand, you can also use the convenient ready-made versions where the ingredients are combined and blended together using the blender.

If the Ligurian version is now a classic, other regional cuisines have created similar raw sauces just as delicious, combining the typical flavors of their land. For example, Sicilian pesto is made by combining almonds, fresh tomatoes and ricotta with the usual salt, garlic, cheese and basil: all washed down with a good dose of raw oil. Even more classic is the Trapani recipe in which the pungent taste of Sicilian pecorino stands out.

You too can create your own version of pesto in your kitchen by replacing the pine nuts with other types of dried fruit (for example walnuts or pistachios), or by inserting greedy vegetables such as aubergines and courgettes and indulging in combinations (for example with ricotta , with potatoes and green beans or with capers and dried tomatoes).

And if you want to dare, you can also try to replace the main ingredient, that is basil, with other types of aromatic herbs, in search of always new taste notes: you can try a combination of rocket and parsley, so you will vary the flavor but you will keep the characteristic color of this excellent sauce.


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Zucchini pesto

With the zucchini pesto I conclude this roundup of recipes with zucchini and I'm going to relax for a few days! I had the last 3 zucchini in the fridge and having to leave for a long weekend I didn't want them to go bad and so I tried this zucchini pesto.

I have seen more variations around: with raw courgettes, with cooked courgettes, with basil, with basil and mint and so on. In the end I did my own thing, I blanched the zucchini for 2 minutes and then I continued with the preparation of the pesto adding pine nuts, garlic, basil, mint and parmesan.

The taste is very delicate and also a little crunchy. If, on the other hand, you prefer that the zucchini pesto is smooth on the palate, you need to cook the zucchini a little more. Be careful not to let them cook too much, it would be to the detriment of taste and color!

This zucchini pesto is really excellent, suitable to accompany croutons or to season a plate of pasta! 🙂

With this recipe I embrace you all, thank you for being more numerous on this blog and I also wish you a good WeeK-end! & # 128512