Ingredients
Check off ingredients as you go
Serves 5
- 4 small green zucchini (courgettes), very fresh and firm
- 40 ml (2½ Tbsp) olive oil
- 15 large fresh basil leaves
- 1 clove garlic
- 2 Tbsp almonds or pine nuts
- 4 Tbsp water (optional, to adjust the consistency)
- Salt, pepper
- Wash and dry the zucchini well (no need to peel them). Trim the ends, then cut them in half lengthwise and into chunks. Wash and dry the basil. Peel the garlic and remove the germ.
- Put all the ingredients in a food processor and blend until smooth. If it looks too thick, add a little water; it should be fairly creamy.
- Garnish with basil leaves. Serve over pasta, or spread on bread as an appetizer.
Tip
- Choose nice, fairly small zucchini so they aren’t waterlogged; otherwise, cut them in half and scoop out the seedy center.
- This pesto is so fresh that it’s best eaten the same day so it keeps all its flavor.