Zucchini and Almond Pesto

Name: Zucchini and Almond Pesto
Yield: 4 servings
Cuisine: italian
Ingredients: 600 g zucchini; 80 g almonds; 45 g Parmigiano Reggiano cheese; 1 piece garlic; to taste basil; 30 g extra virgin olive oil; to taste salt; to taste black pepper

A light Italian summer pesto that transforms fresh zucchini and toasted almonds into a creamy, delicate pasta sauce. Perfect for using abundant garden zucchini while keeping the dish fresh and not heavy.

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Nonna Maria's Tips

Zucchini and almond pesto is a light, creamy Italian summer sauce where fresh zucchini and sweet peeled almonds dress al dente pasta.

Use peeled sweet almonds, preferably Italian, and if desired toast them lightly in a dry pan before cooling and blending to deepen aroma without bitterness.
Keep the zucchini raw or only briefly blanched, then blend it with cheese, almonds, herbs, and oil to preserve a fresh, light flavor; avoid long sautéing or browning.

Avoid

⚠
Overcooking zucchini into a mushy, browned mixture that loses freshness and then calling it pesto
⚠
Using very strong raw garlic in large quantity, which covers the delicate zucchini and almond flavors and makes the dish heavy

Ingredients

0/8 gathered

Serves 4

1¼ lb zucchini

3 oz almonds

2 oz Parmigiano Reggiano cheese

1 piece garlic

basil

1 oz extra virgin olive oil

salt

black pepper

Preparation

0/6 steps

Grate 600g zucchini using a coarse grater. Transfer to a colander, salt generously, and press firmly with a spoon. Let drain for 20 minutes - this step is crucial for preventing watery pesto.

Toast 80g peeled almonds in a dry pan over medium heat for 7 minutes, stirring constantly. They should smell fragrant and turn light golden. Cool slightly before adding to food processor, reserving 5-6 whole almonds for garnish.

Add a pinch of salt, 1 garlic clove (germ removed to prevent bitterness), and fresh basil leaves to the almonds in the processor.

Pulse 5-6 times to create a coarse almond mixture. Add 45g grated Parmigiano Reggiano and the well-drained zucchini (squeeze out any remaining liquid).

Drizzle in 30g extra virgin olive oil while pulsing briefly. Stop when you achieve a chunky, spreadable consistency - don't over-process into a smooth paste.

Transfer to a bowl, drizzle with additional olive oil, and top with reserved toasted almonds. Season with black pepper to taste.