Zucchini Mint Pesto
Light and creamy this pesto is made from raw zucchini. But don’t let that scare you.Its delicate taste pairs perfectly with fresh mint and all the creaminess of pine nuts and cheeses.
Servings: 4
Calories: 193kcal
Ingredients
- 1 zucchini medium size (7 oz)
- ¼ cup fresh mint leaves ,packed
- 3 tablespoon Parmesan cheese grated
- 3 tablespoon Pecorino grated
- ¼ cup extra virgin olive oil
- 2 tablespoon pine nuts
- 4-5 basil leaves
- Salt pepper to taste
Instructions
- Grate zucchini using a side grater into large shreds.Transfer to a strainer placed over a bowl to collect liquid. Add a pinch of salt, mix and wait for about 10 minutes until zucchini release the excess liquid. Press them against the strainer to make sure all the juices are extracted.
- Now second and the last step.
Put all ingredients into a food processor or blender bowl. Pulse a couple of times until smooth but still a bit chunky texture.
Notes
If you like a stronger taste, feel free to add a small garlic clove and mince it together with the rest of the ingredients.
But honestly, I prefer it without. So delicate and creamy. Yum!
Nutrition
Calories: 193kcal | Carbohydrates: 3g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 6mg | Sodium: 110mg | Potassium: 182mg | Fiber: 1g | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 10mg | Calcium: 101mg | Iron: 1mg