50 g of grated parmesan (alternatively you can use seasoned pecorino);
70 ml of water;
15 fresh basil leaves;
80 g of shelled almonds (alternatively you can use pine nuts or walnuts);
Extra virgin olive oil to taste;
Salt to taste
STEP
Wash the courgettes thoroughly, then trim them and cut them into slices;
Take a pan, pour in the extra virgin olive oil and the garlic clove;
Add the chopped courgettes, season with salt and mix until everything is well combined;
Add the water, cover and cook until the courgettes are soft (remember to let all the water we poured dry, this is a very important step!);
Take the blender, then transfer the courgettes, almonds, garlic, grated cheese, basil, oil, salt and blend until you obtain a thick cream;
Our Zucchini Pesto is ready!
Now we can use our tasty pesto in our preparations!
NOTE
It can be stored in the refrigerator for two or three days in a tightly closed container.
You can also freeze it in a glass jar, or, if you have prepared a lot, you can portion it by putting it in the ice cube tray. Once it has solidified, put the cubes in a freezer bag and defrost the portion you need.
