Zucchini pesto

You will need

  • Hand blender
  • Roasting tray
  • Large jug

Ingredients

Serves 4
  • 2 medium size zucchini, washed
  • 40g almond flakes
  • 50ml olive oil
  • 2 fresh basil sprigs
  • 2 garlic clove, roughly chopped
  • 1 tsp of salt
  • Pinch of freshly ground black pepper

Preparation Method

30 minutes
  1. To make zucchini pesto Preheat the oven to 170˚C/Gas Mark 3.
  2. Cut zucchini into small chunks and place them on a large roasting tray together with garlic. Seasoning with salt and freshly ground black pepper. Roast in the oven until al dente for about 15-20 minutes.
  3. Scrape everything from the roasting tray into a large jug. Add fresh basil, olive oil, almond flakes, salt and freshly ground black pepper. Using a hand blender blitz all ingredients until well combined.
  4. Transfer into a container and keep covered in the fridge no longer than 3 days.

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