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Zucchini Pesto

I often make pasta for Friday lunch, each week with a different sauce (unless there’s a special request ^^). With spring here, I wanted to try a quick sauce with no cooking and no cheese… Zucchini pesto. It was a huge success, it comes together in just a few minutes, it’s fresh, well-balanced and pairs beautifully with pasta. If you love basil and zucchini, I highly recommend trying it!

Chloé Flam

Zucchini Pesto

Ingredients

Check off ingredients as you go

    For 5 servings

    • 4 small very fresh and firm green zucchini
    • 40ml olive oil (⅓ cup)
    • 15 beautiful fresh basil leaves
    • 1 garlic clove
    • 2 tbsp almonds or pine nuts
    • 4 tbsp water (optional to adjust consistency)
    • Salt, pepper
    1. Wash and dry the zucchini well (without peeling). Cut off the ends, then cut in half lengthwise and into pieces. Wash and dry the basil. Remove the garlic skin and green germ.
    2. In a food processor, add all ingredients and blend until smooth. If it seems too thick, add a little water - it should be fairly creamy.
    3. Garnish with basil leaves. Serve over pasta, or spread on bread for appetizers.

    Tips

    • Choose nice small zucchini so they’re not waterlogged, otherwise cut them in half and remove the center with the seeds.
    • This pesto is so fresh that it’s best consumed the same day to preserve its flavors.
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