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Zucchini and almond pesto

ingredients

servings

6

Zucchine

3 unit

Mandorle

50 oz

Olio extravergine di oliva

2 spoons

Aglio

1 wedge

Sale

2 pinches

Peperoncino

1/2 pinch

Acqua

30 oz

Latte senza lattosio

20 oz

Salse e sughi from Italia

Zucchini and almond pesto

Zucchini and almond pesto

vegetarian with nuts source of C vitamins

ready in

10 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Zucchini and almond pesto

Light dressing for your first courses or for white meats

Zucchini and almond pesto step 1

step 1

Toast the almonds in a pan or oven

Zucchini and almond pesto step 2

step 2

Blend the toasted almonds with the courgettes and milk in a mixer

Zucchini and almond pesto step 3

step 3

Once blended well, heat the oil in a pan with the garlic clove in half and sauté

Zucchini and almond pesto step 4

step 4

Add the blended mixture and cook for a few minutes on medium low heat with a little water to make it more liquid

Zucchini and almond pesto step 5

step 5

Salt and pepper to taste

Zucchini and almond pesto step 6

step 6

If you like garlic, you can blend it with the rest, otherwise leaving it halfway, you can remove it at the end of cooking

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