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Quick pesto of zucchini, leek and almonds

ingredients

servings

4

Courgette

1 unit

Leeks

40 oz

Almonds

50 oz

Parmesan aged 30 months

50 oz

Extra virgin olive oil

20 oz

Parsley

10 oz

Salt

2 pinches

Sauces from Italy

Quick pesto of zucchini, leek and almonds

Quick pesto of zucchini, leek and almonds

vegetarian with nuts

ready in

15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Quick pesto of zucchini, leek and almonds

It is a pesto with a very delicate and pleasant taste. You can freeze and use as a meal saver when you have little time to cook.

Quick pesto of zucchini, leek and almonds step 1

step 1

Before we start, let's get a food processor, because we will carry out the recipe with its help.

Quick pesto of zucchini, leek and almonds step 2

step 2

In a saucepan of salted water, boil the courgettes and the leek. As soon as they are completely cooked let us put them to drain in a strainer while we take care of the rest.

Quick pesto of zucchini, leek and almonds step 3

step 3

In the meantime, in the chopper we chop almonds of the size we like best (I left larger pieces because I like the crunchiness they give to the final dish).

Quick pesto of zucchini, leek and almonds step 4

step 4

Wash and dry the parsley and place it in the chopper along with all the other ingredients except for the almonds. Let the blades go for a few minutes until you obtain a creamy consistency and only at the end add the almonds. Pesto is ready!

Quick pesto of zucchini, leek and almonds step 5

step 5

You can use this sauce to season pasta or to accompany a second course of fish.

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