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Zucchini pesto

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Ingredients for 1 servings:

  • 50 g zucchini
  • 20 g almonds, chopped, or pine nuts
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 200 g feta cheese
  • salt and pepper
  • n. B. herbs, e.g. basil, oregano, thyme

Instructions

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

Lightly toast the almonds (you can substitute them with pine nuts if you like) in a dry pan. Cut the zucchini into large pieces. Leave the skin on small, tender zucchini, but not on larger ones. Blend the zucchini, almonds, garlic, and olive oil in a blender or with an immersion blender until you have a pesto. Break the feta into pieces, add it, and blend again. Season to taste with herbs and spices.

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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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