Zucchini and Almond Pesto

Method6 steps

1. 1

   Step 1: Wash and trim the zucchini (500 g) and grate coarsely. Put in a colander, salt and press with a spoon. Leave for 20 minutes to drain excess moisture.

   Drain salted grated zucchini · 20 minUses 500 g zucchini · Fine salt to taste

2. 2

   Step 2: Meanwhile, toast the blanched almonds (80 g) in a hot dry pan over medium heat for about 7 minutes, stirring often. Reserve a few pieces for garnish and transfer the rest to a food processor.

   Toast blanched almonds · 7 minUses 80 g blanched almonds

3. 3

   Step 3: Add the peeled garlic (1 clove) clove with its germ removed, fresh basil (to taste) and salt to taste (to taste) to the prepared bulk toasted almonds.

   Uses 1 clove garlic · Basil to taste · Fine salt to taste · bulk of 80 g almonds toasted 7 minutes, a few pieces reserved separately

4. 4

   Step 4: Pulse the almond mixture to a coarse texture. Add the grated Parmigiano Reggiano and prepared drained zucchini.

   Uses 40 g Parmigiano Reggiano PDO · bulk toasted almonds pulsed with garlic basil salt · 500 g zucchini grated salted and drained 20 minutes

5. 5

   Step 5: Pour in the measured 30 g olive oil and pulse the prepared mixture briefly until rustic but smooth. Season with the black pepper to taste (to taste).

   Uses 30 g extra virgin olive oil · Black pepper to taste · coarse almond mixture with drained zucchini and 40 g Parmigiano

6. 6

   Step 6: Transfer the prepared pesto to a serving bowl and garnish with a small separate drizzle of olive oil and the reserved toasted almond pieces.

   Uses separate extra small drizzle for garnish · prepared pesto blended with 30 g olive oil and pepper · few almond pieces reserved from same 80 g toasted supply