Since it's zucchini day... They're blooming and fruiting actively at the summer house, which means it's time to revisit some favorite recipes. Today — pesto!
- 1 large zucchini
- A few garlic cloves, peeled
- A large bunch of basil
- A handful of pine nuts
- Sheep or goat cheese
- Sea salt
- Olive oil
Chop the zucchini and lightly sauté it until just softened. Let it cool. Add finely chopped garlic, grated cheese, and pine nuts. Season with salt and pour in a bit of olive oil. Blend everything until it reaches a pesto consistency — it doesn't have to be perfectly smooth, a bit of texture is nice.
Stored in jars, this pesto keeps for about two weeks in the fridge. A perfect ready-to-go sauce for pasta, rice, or simply spread on toast.
Chop the zucchini and lightly sauté it until just softened. Let it cool. Add finely chopped garlic, grated cheese, and pine nuts. Season with salt and pour in a bit of olive oil. Blend everything until it reaches a pesto consistency — it doesn't have to be perfectly smooth, a bit of texture is nice.
Stored in jars, this pesto keeps for about two weeks in the fridge. A perfect ready-to-go sauce for pasta, rice, or simply spread on toast.
