zucchini pesto

Ingredients for 1 servings:

• 100 g almond flakes
• 75 g pumpkin seeds
• 100 g Parmesan
• 4 garlic cloves
• 3 small zucchini
• 1 bunch of basil
• olive oil
• Sea salt
• Pepper, black from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Not only tastes good with spaghetti, but also as a filling for fried zucchini or zucchini flowers, or simply with white bread

Quarter the zucchini lengthwise and remove the core. Then dice finely. Also dice the garlic cloves very finely. Toast the flaked almonds and pumpkin seeds in a pan. Remove and blend with enough olive oil until creamy. Add a little olive oil to the hot pan and sauté the garlic and zucchini cubes over low heat. Add both to the nuts and blend. Grate the Parmesan cheese and tear the basil leaves. Add both to the pesto and blend again. Add a little more olive oil, if desired. Season with salt and pepper. Pour into clean jars and pour a drizzle of olive oil over the top. The pesto will keep for about a month; to be on the safe side, it should be refrigerated. I like to serve it in small, halved zucchini that I have previously sautéed in a little olive oil. Another nice variation is to mix the pesto with the same amount of yogurt, season with a little lemon zest, and fill zucchini blossoms with it. I then sprinkle them with some Parmesan cheese, olive oil, salt, and pepper, and bake them briefly in the oven at 120 degrees Celsius.