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Wednesday, July 5, 2017

HOMEMADE ZUCCHINI-PESTO (PALEO, RAW, VEGAN)

We harvested our first zucchini´s out of our own garden for this year. My husband is not that keen into these vegetables and I tried a lot of recipes to bring a friendship among them. I cooked, steamed, grilled and filled the greenish friends but nothing worked, except zucchini cake.
Yesterday I tried to make a zucchini- pesto and served it to my spouse. Total success. He fell in love with it instantly. So here comes the husband proofed recipe for my pesto.


HOMEMADE ZUCCHINI PESTO:

1-1/2 cups chopped zucchini

2 cups basil leaves

3 tbsp. olive oil

2-4 cloves garlic

1/4 tsp. sea salt

1/2 cups pine nuts

Give all ingredients in a mixer and blend it until you get a nice textures with tiny bits of nuts and leaves. Don´´t blend it too long because the mixtures would get very smooth and oily then.
Serve it on cooked, plain potatoes or noodles or as a lovely sandwhich spread.
I doubled the recipe because my zucchini was big and so we have pesto for 2-4 days.
You can keep it in the fridge and it will stay fresh for about five days.
Have fun trying it yourself.
Bon appetit,

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