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Zucchini pesto

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Ingredients for 10 servings:

  • 600 g zucchini (3 medium-sized)
  • 1 large onion(s)
  • 2 garlic cloves
  • ½ pepper, red
  • ½ pack of feta cheese
  • 100 g almond flakes
  • 10 basil leaves
  • 3 sprigs of oregano
  • 3 stalks of thyme
  • salt and pepper
  • 1 tbsp balsamic vinegar
  • olive oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Slice the zucchini, roughly dice the onion, peel and crush the garlic. Heat the olive oil in a pan and fry the zucchini, onion, garlic, and peppers in batches. Then toast the almonds until golden brown. Place all ingredients in a blender and blend until smooth, adding olive oil as needed.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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