Courgette and Almond Pesto

Posted in 15-30 minutes, Cold, Dip, Pesto, Spread, Vegan, Vegetarian

[recipe title=”Courgette and Almond Pesto” servings=”6″ time=”15 minutes” image=false
difficulty=”Easy” ]

– 2 courgettes

– 50 gr. (2 oz) of unsalted, peeled almonds

– Fresh basil

– 2 heaped Tbsp of freshly grated parmesan cheese

– 1 clove of garlic

– Extra virgine olive oil

– Salt

– Black pepper

1. Dice the courgette and add it to a pot with water.

2. Cook the diced courgette until it is slightly soft, but still firm. You can best compare it with pasta being “al dente”.
Pour out the water and put the courgette in a bowl

3. Cut the garlic into small pieces.

4. Take a handful of fresh basil and cut into pieces.

5. Add 2-3 Tbsp of olive oil, the grated parmesan cheese, the garlic and some salt and pepper to the cooked courgette.

6. Using a hand blender, blend the mixture and gradually add in the almonds and the basil.

When finished, let it cool in the fridge for about 1 hour before serving.

Tip: replace the almonds with hazelnuts or pine nuts for a different flavor!



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