Grilled zucchini pesto

Ingredients for 6 servings:

• 1 ½ kg zucchini
• 4 garlic cloves
• 40 ml olive oil
• 30 g flat-leaf parsley
• 10 g basil
• 5 g thyme, fresh
• 1 tsp, leveled salt
• 75 g Parmesan, grated
• pepper
• 30 g rapeseed oil
• 60 g pine nuts, roasted

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Cut the zucchini into 5 mm thick slices, season with salt, and place on kitchen paper to drain for about 30 minutes on each side, then pat dry. Brush both sides thinly with olive oil and grill on a baking tray at 200 °C (top heat) for about 30 minutes on each side; the slices should be lightly browned. Add the garlic cloves to the oven and cook until soft. In the meantime, prepare the pesto verde: roughly chop the herbs, crush them with the salt in a mortar and pestle, add the pine nuts and crush them. Mix with the rapeseed oil and Parmesan cheese, and season well with pepper. Squeeze the garlic out of its skin and blend with the zucchini slices until creamy. Let cool slightly, then combine with the pesto; do not blend again. Store in jars, drizzle with a little oil if desired; it will keep in the refrigerator for a few days. 1.5 kg of zucchini yields about 800 g, about three small jars full. Great as a pasta sauce, for dipping, or on bread.