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Raw or cooked zucchini pesto, light or classic recipe, many variations to have the right dressing for a tasty dish!
Among the various types of pesto, that of zucchini it is certainly very underestimated, yet there are many variations: zucchini and almond pesto, raw, cooked zucchini pesto, zucchini and ricotta pesto ... In short, there is something for all tastes and it is appropriate to say it: you are spoiled for choice. This pesto is a valid alternative to the classic Genoese pesto.
Raw zucchini pesto
That ofraw zucchini pesto and therecipeeasier.
Just grate the zucchini before putting them in the mortar or put them directly in the mixer, in the thermomix or food processor.
The ingredients to add to the zucchini vary according to your tastes. Let's see some possibilities:
- Pine nuts,
- pecorino cheese
- extra virgin olive oil
Zucchini pesto without basil
The ingredients just seen are perfect for a courgette pesto without basil, while for the version with basil, better not to overdo it!
Inrecipe for zucchini pestothe real stars are the courgettes and… let's face it, basil is good but has a very strong aroma. If you want to add basil as soon as possible to zucchini, never exceed 10 grams of basil leaves for every 200 grams of raw zucchini used.
Vegan zucchini pesto
For thevegan zucchini pesto, you can use:
- extra virgin olive oil
- a few leaves of mint
As reported in the paragraph dedicated tocourgette pesto without basil, even if you use mint you will need to be careful not to overdo it. Indeed, it is better not to use more than 6 grams of fresh mint leaves for every 200 grams of zucchini used. Keep in mind that if you overdo it, you will end up with a product more similar to mint pesto!
Zucchini and almond pesto
The recipe is exactly like the previous one, with the addition of a handful of Parmesan or Parmesan.
Pesto of cooked zucchini
The same recipes listed above can be prepared withraw zucchinior withcooked zucchini. The preparation does not change. The only care is to just blanch the zucchini, which must be very consistent, so never overcooked.
In the recipelightyou can blanch the zucchini for a couple of minutes. On the contrary, if you don't fear calories, rather than blanching them, I recommend that you sauté them in a pan with a spoonful of hot oil.
Zucchini and ricotta pesto
Ricotta can be added both when it comes to cooked zucchini pesto and raw zucchini pesto. I recommend a ricotta di bufala campana DOC which is very consistent both in the dish and on the palate, to be added without exaggerating. One tablespoon is enough for every 200 grams of grated raw zucchini.
Zucchini pesto: recipe
Let's talk now aboutquantity. I gave you an overview of the ingredients to use and, with a pinch of audacity and following what your palate suggests, you will surely be able to make apesto with zucchiniwith proportions that best suit your tastes. In any case, if you don't feel like taking risks, let it be if it comes tocooked zucchini pesto(then by lightly frying the zucchini in a pan, or by blanching them for a couple of minutes in the case of light zucchini pesto) I recommend using these proportions:
- 250 gr of zucchini
- 40 gr of peeled almonds
- 30 gr of pine nuts
- 1 level tablespoon of Parmesan cheese
- 1 level tablespoon of pecorino cheese
- 1 tablespoon of ricotta (optional)
- extra virgin olive oiljust enough
- salt,just enough
- 10 basil leaves (to be omitted for the version without basil)
- 1 clove of garlic
With the quantities just seen, you can get about 400 ml of homemade zucchini pesto.
If you are interested in the recipe for light zucchini pesto, you will probably be pleased to know that zucchini can be used not only as a condiment but also as a substitute for pasta, as I explained to you in the article dedicated to the recipe for zucchini spaghetti.
If you are a fan of thepesto, try the recipe for rocket pesto.