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Zucchini pesto

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Ingredients for 1 servings:

  • 2 m.-large zucchini
  • 3 spring onions
  • 1 garlic clove(s)
  • ½ cup olive oil
  • ½ cup natural yogurt, 3.5%
  • 1 pinch of salt
  • 1 pinch of nutmeg
  • ½ tsp mustard seeds

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Roughly dice the zucchini and cut the spring onions into rings. Peel the garlic. Place the prepared vegetables in a blender with the olive oil, yogurt, and mustard and puree until smooth. Season with salt and nutmeg. This pesto makes a great dip for barbecues, but also goes well with fish.

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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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