Pesto verde with lamb's lettuce, zucchini and avocado

Ingredients for 4 servings:

• 1 zucchini
• 1 avocado(s)
• 50 g lamb’s lettuce
• 50 g pine nuts
• 1 tbsp olive oil
• 1 handful of basil
• 2 pinches of salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes

vegan

Wash the lamb’s lettuce and zucchini. Roast the pine nuts in a pan without oil. Quarter the zucchini and add them to the pan with the pine nuts along with a little olive oil. Halve the avocado, remove the pit and peel. Roughly dice the avocado and add it to a blender. Add the lamb’s lettuce and basil (amount to your liking) and puree. When the zucchini and pine nuts are nicely browned, add them to the blender with the other ingredients and puree everything until smooth. Season the pesto with salt and pepper (and other suitable herbs, if desired). Basil is usually sufficient, though. You can enjoy the pesto straight with pasta or salad, or transfer it to jars and store it in the refrigerator for a few days. This recipe yields about 400 grams of pesto.