John Myers
Zucchini and Mint Pesto
The perfect zucchini and mint pesto recipe with a picture and simple step-by-step instructions.
- 1 small Zucchini
- 50 g Walnuts
- 50 g Parmesan
- 4 Stems Moroccan mint
- 2 Garlic cloves
- Olive oil
- Salt
- Black pepper from the mill
- Roughly chop the walnuts and roast them vigorously in a pan without fat for about 5 minutes, then immediately place them in a bowl and let them cool.
- Put some olive oil in a blender. Wash the zucchini, dry them, quarter them, remove the kernels and then dice them and put them in the blender. Pluck the leaves from the mint and put them in the blender as well, as well as the diced Parmesan and the roasted nuts and the two cloves of garlic.
- Now mix everything vigorously into a pesto, season this with salt and pepper and fill into a container. Can be kept in the refrigerator for approx. 1 week. But always remember that the top of the pesto must always be covered with a layer (approx. 0.5 mm) of olive oil.
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