Aromatic zucchini pesto

Ingredients for 1 servings:

• 1 m.-large zucchini
• 2 garlic cloves
• 1 m.-sized onion(s)
• 3 handfuls of cashews
• 1 ½ tbsp sesame seeds
• 1 tsp, heaped oregano
• 1 tsp sautéed thyme
• e.g. salt and pepper
• e.g. olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Roast the cashews and sesame seeds in a pan without fat until they take on some color and smell good. Then remove from the pan and set aside. Dice the onion. Finely chop the garlic and fry it together in the pan with a little olive oil. Meanwhile, dice the zucchini and add it to the pan. Season with oregano, thyme, and salt and pepper to taste. Fry until everything has taken on a nice color. Empty the contents of the pan with the roasted cashews and sesame seeds into a suitable container and puree with a hand blender. Depending on the consistency, you can add a little more olive oil or water to prevent it from becoming too thick. You can also add more salt at this point if you were too sparing before. Tip: I only puree half the ingredients and use the remaining ingredients as a topping for my pasta and eat it with the pesto.