European Recipes

Zucchini Pesto

200 gr zucchini
125 gr of extra virgin olive oil
2 gr of fine salt

30 gr of pine nuts
30 gr of grated Parmigiano Reggiano Dop
10 gr of basil
30 gr of pecorino cheese to grate

Preparation

To prepare the zucchini pesto, wash the zucchini, remove the ends and, with the help of a grater, shred them using the large holes. Place the grated zucchini in a colander, salt them lightly and let them rest for 30 minutes, so that they expel liquid in excess.

Then, put them in the blender along with the pine nuts and basil leaves that you previously cleaned with a dry cloth.

Add the grated Parmesan cheese, the pecorino cheese and some of the oil. Then blend all together for a few seconds.

Add the remaining oil and blend until you obtain a homogeneous cream. Transfer the mixture into a bowl and use the zucchini pesto as needed.

Source https://ricette.giallozafferano.it/Pesto-di-zucchine.html

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