Zucchini pesto

Ingredients for 25 servings:

• 4 ½ kg zucchini
• 250 g pumpkin seeds
• 2 bags of almond flakes
• 80 ml olive oil
• 10 cloves garlic
• 2 handfuls of parsley and/or basil
• 600 g Parmesan, grated
• salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Amount for 25-28 jars of zucchini pesto Wash the zucchini, cut it in half, and cut out the core. This will not be used! The deseeded zucchini corresponds to the specified preparation weight and is then cut into cubes. Briefly roast the pumpkin seeds and flaked almonds in a saucepan, then add them to a blender. Add the garlic cloves and a little olive oil, approx. 80-100 ml. Only add enough oil to thoroughly puree the seeds. You can use more garlic if you like; 10 cloves will give the pesto a light aroma. In the meantime, sauté the zucchini cubes in a saucepan without oil. Then add some of the zucchini cubes to the blender with the nut mixture and puree the whole thing. You can also add the fresh herbs (parsley/basil) at the same time. Since not everything will fit in the blender jar at once, I have to keep scooping the pureed zucchini mixture into a clean pot so more cubes can be pureed. I use the crush button and the high setting on my stand mixer. Heat the bright green, very liquid mixture in the pot to no more than level 2 (electric stove). Now add pepper and salt, stirring frequently. About 20 minutes later, add the Parmesan cheese and stir carefully; the mixture should then become sticky and viscous. I always use a little more Parmesan, better than too little – it tastes much better afterwards. Leave it on the stove for another 5-10 minutes, taste it, and adjust the seasoning as needed. Finally, use a tablespoon of pesto to fill jars, screw the lids on, let it cool, and then freeze it a few hours later. This way you’ll have pesto until next year’s zucchini harvest.