IL PESTO DI ZUCCHINE
Ideal for enriching toast and starters or a perfect pasta sauce. it gives freshness, thanks to the raw zucchini! Served with Shrimps, salmon, goat cheese or dried tomatoes, Il pesto di zucchine turns every pasta course into a unique and creamy dish.
INGREDIENTS
Zucchine 200 g
Extra virgin olive oil 125 g
Fine salt ⅓ tsp
Pine nuts (I also use macadamian) 3 tbsp
Parmigiano Reggiano 60 g
Basil 1 Tbs cleaned using a dry cloth
METHOD
Wash and grate the zucchini. Place in a colander, add a little salt and leave them to rest for 30 minutes, to drain the excess liquid.
Squeez the zucchine and place them in a mixer together with the nuts oil and basil leaves, previously cleaned using a dry cloth .
Add the grated Parmigiano cheese and a part of the oil 9. Now turn the mixer on and blend for a few seconds.
Add the remaining part of the oil and blend to obtain a smooth cream. Place the mixture in a bowl and use the zucchini pesto as required.
Il Pesto di Zucchine can be stored in the refrigerator, covered by a layer of oil, for 2 days. Or you could pack single portions for freezing and using whenever needed.
