Pesto di zucchine | Zucchini Pesto Recipe | Easy Homemade Italian Recipe

It's green, it's tasty, it's Zucchini Pesto! This lovely sauce originates all the way to Roman times, from Genoa the capital of Liguria. In this recipe we twist the traditional basil based pesto by using zucchini as the main ingredient. This green vegetable gives a lovely fresh taste and a perfect base for the sauce which you can combine for example with pasta. Chop chop and in a few minutes you have a gorgeous pesto. All you need 4 portions of pesto 400g zucchini 60g pine nuts 2 garlic cloves 60g pecorino 60g parmesan fresh basil fresh parsley (optional) about 50g extra virgin olive oil salt How to: 1. Rinse and cut the zucchini in small cubes and put inside the mixer. 2. Add all the ingredients: pine nuts, garlic cloves, pecorino, parmesan, basil, parsley, olive oil and salt in the mixer. 3. Mix well and add salt if needed - Buon appetito! We are going to mix this Zucchini Pesto with lentil pasta (2 portions) 1. Fill a pot with water and start boiling it. 2. Cut about 250g cherry tomatoes in half. 3. Add a bit of salt to the boiling water and about 200g pasta. Check the cooking time form the package. 4. Pour olive oil to a heated pan and place the tomatoes on it and add some salt and pepper. If you want to add meat to you pasta, chicken or salsiccia for example, fry them before the tomatoes. 5. Once the tomatoes are a bit softer, lower the temperature and add the pesto. 6. When the pasta is al dente pour out the water and add the pasta to the pan with the sauce. 7. Plate the dish and add some grated parmesan on top. Buon appetito! Website: https://www.voltostudio.com/