Try this easy Zucchini and Almond Pesto, perfect for pasta or bruschetta.

Pesto di Zucchine e Mandorle

This Zucchini and Almond Pesto is a fresh and delicate twist on the classic Genoese pesto. Easy and quick to prepare, it’s the perfect solution when you’re short on time in the kitchen. With just a few wholesome ingredients and a blender, you can create a velvety zucchini cream that irresistibly envelops pasta for a tasty and fragrant first course.

Perfect for both short and long pasta, this Zucchini and Almond Pesto is also excellent spread on toasted bread to make delightful bruschetta for a springtime appetizer. Discover how to make it in a few simple steps and be captivated by a light, colorful, and flavorful recipe!

After trying this special Zucchini Pesto, don’t miss other variations: Lemon Pesto, Fava Bean Pesto, Arugula Pesto, Zucchini Flower Pesto, Asparagus Pesto.

Ingredients

• 2 medium zucchinis
• 50g almonds
• 30g Parmesan cheese
• 1 clove of garlic
• 50ml extra virgin olive oil
• Salt to taste
• Pepper to taste

Instructions

1. Wash and chop the zucchinis into small pieces.
2. In a blender, add the chopped zucchinis, almonds, Parmesan cheese, garlic, and olive oil.
3. Blend until smooth, adding salt and pepper to taste.
4. Serve with your choice of pasta or spread on toasted bread.

Total Time: 15 min

Cuisine: Italian