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Courgette pesto

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Courgette pesto is a fresh, light and fragrant condiment, very welcome in summer. Perfect for making a creamy first course, or ideal for seasoning bruschetta, sandwiches, focaccia, enriching toast, enhancing summer dishes or for seasoning a nice pan of lasagna. The ingredients needed to make it are few and simple: just small gestures are enough and you will prepare an excellent cream as an alternative to the classic Genoese pesto. Courgettes can be used raw or cooked. Courgette pesto is quick and easy to prepare, perfect for a thousand summer and spring recipes. If used raw, courgettes retain all their nutritional properties: before blending them, simply grate them, salt them and squeeze them well to eliminate excess vegetation water. In a few minutes you will obtain a very appetizing, delicate pesto with a delicious aroma. This recipe can be made all year round but, if you want to preserve the pesto, we recommend preparing it in the summer with seasonal courgettes. Furthermore, you can prepare the courgette pesto in advance and decide to freeze it to use when needed. For a perfect success of this recipe, it would be better to use courgettes with less white pulp, which are less rich in water, or small new courgettes. For a richer and more appetizing dish, you can enrich the courgette pesto with shrimp or salmon. Try making other tasty and traditional condiments such as Trapanese pesto or pistachio pesto: homemade, they are certainly better!

RECIPE

Kitchen Italian, Mediterranean
  • 800 g zuchinis
  • 100 ml extra virgin olive oil
  • 4 segments garlic
  • 50 g Grated Parmesan
  • 50 g Grated pecorino
  • 80 g blanched almonds or pine nuts
  • 15 basil leaves
  • 5 mint leaves optional
  • sale q.b.
  • pepe q.b.
  • Wash the courgettes and remove the ends, dry them and cut them in half and then into cubes.

  • Fry them in a pan with a drizzle of oil. Brown them, stirring occasionally without overcooking them, they should remain crunchy. After about 10 minutes, turn off the heat and let them cool.

  • Transfer them to the mixer together with the almonds, basil and mint leaves previously washed and dried.

  • Add the grated cheeses and a part of the oil. Then, turn on the mixer and blend for a few seconds in bursts to avoid heating.

  • Add the remaining part of oil and blend until you obtain a smooth cream. Season with salt and pepper.

  • You can decide to consume it immediately or within 2-3 days, leaving it in the refrigerator covered with a layer of extra virgin olive oil.

If not used immediately, you can freeze it in convenient single portions or keep it in the fridge for a few days in a glass jar covered with extra virgin olive oil.
For a creamier and more appetizing dish, you can replace the grated cheese with fresh ricotta.
Instead of almonds, you can use pine nuts or walnuts: it is essential that the dried fruit is shelled and without skin.
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