Zucchini-Pesto

I’ve always wondered how complex it is to make pesto.

I love pasta and with pesto they are just so delicious. Blended with healthy and rich kernels and grains, olive oil and parmesan, it is a healthy and absolutely delicious blend.
From good friends I received more than 3 kg of zucchini and I thought about what I can do with so many zucchini.

I studied the internet on how to make a pesto and came across so many different recipes that I got some suggestions and tried myself.
It’s my first attempt and I have to say that the pesto is absolutely successful. You just have to try it yourself.

If you’re going to cook this recipe, show me your creation on Instagram. Mark me in the picture michaela.cooks and use #michaelasblog I’m looking forward to it.

Preparation time: 1 hour

Ingredients for four/five person:

1 kg zucchini
5 tbls olive oil
2 tbls pine nuts
2 tbls pumpkin seeds
2 tbls almonds
70 g parmesan
2 tbls salt
juice of half a lemon

Preparation:

Cut the zucchini in stripes and put it with the front on a tray. Sprinkle the zucchini with olive oil.
Slip the tray at 180 degrees for 15 minutes in the oven.
In the meantime you can roast the pine nuts, pumkin seeds and almonds in a pan. Squize the lemon and prepar the blender.
Fill the blender with roasted pine nuts, pumpkin seeds, almonds, salt, parmesan, olive oil an the lemon juice.
Once the zucchini has cooled, cut it into small pieces and fill it in the blender too.
Mix the ingredients to a pesto. If the pesto is to strong add some more oil, if the pesto to fluency add some more parmesan.
The pesto taste very delicious with noodles, rice or on fresh bread.