Ingredients
- Small light zucchini
3 Units3 Units - Olive oil
4 Tablespoons4 Tablespoons - Fresh basil
1 Handful1 Handful - Pecorino
50 g50 g - Toasted almonds
12 Units12 Units - Garlic clove
1 Unit1 Unit - Saltto taste
- Ice cubes
2 Units2 Units - Pasta
Preparation
- STEP 1 OF 6
Cut the zucchini into cubes and put them in the blender.
- STEP 2 OF 6
Add the olive oil, basil, pecorino, toasted almonds, the garlic clove, salt and the ice cubes.
- STEP 3 OF 6
Run the blender until you get a smooth cream.
- STEP 4 OF 6
Cook the pasta in plenty of salted water and drain it al dente.
- STEP 5 OF 6
In a large bowl, mix the pasta with the zucchini pesto, adding a little cooking water if necessary to make the dish creamier.
- STEP 6 OF 6
Serve the pasta with zucchini pesto, garnished with fresh basil leaves, cherry tomatoes and a sprinkling of pecorino.
Suggestions
Blender
General information
Storage instructions
Consume within 2 days
More information
The zucchini pesto keeps in the refrigerator for up to 2 days. To add an extra touch to the dish, you can decorate with fresh basil leaves, cherry tomatoes and a sprinkling of pecorino. Pair with a good white wine.
Origin
Italia, Piemonte