Pasta with zucchini pesto
Updated: May 19
Making your homemade pesto sauce is the best thing!
Hello everyone! Today a new, very Italian recipe: pasta with pesto. But not the classic and traditional one, but a zucchini variation very easy to make and that everyone can make at home because you'll need few ingredients which are normally already found in our kitchens.
You'll absolutely love this pesto, as it is tasty, creamy, perfect for pasta, especially spaghetti.
Vegan zucchini pesto is a fast and easy solution for an healthy meal
Zucchini pesto is a glorious grainy sauce, composed of, obviously, zucchini, almonds, good quality extra-virgin olive oil, and a pinch of salt. That's all. Before blending the ingredients, toss the zucchini in a pan until well browned to give the pesto even more flavor. In this way also all the other ingredients will be enhanced.
How to make a creamy pesto sauce
For maximum creaminess, blend all the ingredients for long. The longer, the creamier. Personally, I like pesto to be a little bitt "grainy", that's why I blend it just for a few seconds on purpose. This way the almonds won't be too much blended and you can still feel the pieces under your teeth.
This pesto is very tasty and at the same time very versatile and customizable, because zucchini can be replaced by other types of vegetables such as aubergines, broccoli or peppers. You're spoilt of choice!
What ingredients are in a traditional pesto sauce?
Traditional pesto sauce is made with a bunch of fresh basil, pine nuts, garlic, pecorino cheese, and a good amount of extra virgin olive oil. Basil, garlic, pine nuts and cheese are mashed in a mortar until the consistency will appear smooth and homogeneus, while adding the oil little by little.
Traditional basil pesto sauce is used to season trofie, a type of short pasta.
Serves: 3-4 people
320 gr spaghetti
3 medium size zucchini
40 gr almonds
30 gr good quality extra-virgin olive oil
1 glove of garlic
pinch of salt
LET'S DO IT
Put a pot of 2.5 litres of water on the stove on medium-high heat. While the water is simmering, prepare the pesto sauce;
Wash the zucchini and cut them into slices, then sauté them in a pan with the glove of garlic, a drizzle of oil and salt as they become golden and slightly toasted;
In a blender, put together almonds, sliced sauté zucchini, the glove of garlic (optional), a pinch of salt and the extra virgin olive oil. Blend it in a few steps, so that the almonds won't be blended too much;
Drain the pasta "al dente", then put it back on the stove and season with the pesto sauce. Toss it all together until well and full combined;
Serve with some zucchini slices and a drizzle of extra-virgin olive oil.
Should you try this at home, do not forget to tag the Instagram page and use the hashtag #twocabbageskitchen. We'll looooove to see your creations :)
Love & Enjoy.
Cristiana & the Cabbages