Pesto with zucchini and almond: the recipe
Speedy post, as I am swamped this week (and the next too! :P) and things have inevitably accumulated. By the way, I take the opportunity to communicate a change in the schedules ;) The Thursday post, the one with the weekly recipe, will now be the Friday post. Unfortunately, in just two days I had to rush a bit too much to prepare a recipe deserving that name. You will still have two posts per week, but on a different schedule.
After my horrible experience with pesto told in my last post, today, I would like to propose you a special recipe. It is still a pesto, but a different one inspired by the beautiful blog of Sigrid and her post on alternative pesto recipes. Cavoletto di Bruxelles was, for years, my daily appointment with the kitchenlife. It was a time that I suffered a devastating nostalgia for Italy and Sigrid’s posts were a breath of fresh air to me, not to mention a great source of inspiration. Unfortunately, Sigrid doesn’t update her blog so frequently anymore, but, to me, she remains the Food blogger, the one who kick-started this friendly community of self-learning cooks :)
Back to the pesto, this one is not made with basil, but with zucchini peel. It can used to dress pasta, in sandwiches or on canapé.
Pesto with zucchini and almond
(Doses for 4 persons)
- The neat peel of 5 zucchini
- 50 g of almonds
- 110 g of extra virgin olive oil
- 40 g of parmigiano cheese
- 2 pinches of salt
The fastest recipe ever: blend all the ingredients and use the pesto to dress pasta (400 g for 4 persons). If you want, you can cut the zucchini pulp, stir fry it and add it to the pasta.
Let me know if you liked it :)