Zucchini and Basil Pesto

Antonette Ricotta Pizzolla

By
@pizzsa

This taste great with any kind of pasta!


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Serves:

1 lb of pasta serves 4 people

Prep:

45 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

2 small zucchini chopped
5-6 leaves of fresh basil
3 small cloves garlic
3/4 c
extra virgin olive oil
4 Tbsp
parmiggiano reggiano cheese
salt & pepper to taste

Directions Step-By-Step

1
In a skillet add 3 tablespoons of extra virgin olive oil, sautee the chopped zucchini, salt and pepper to taste until zucchini is alittle soft.
2
In a food processor add the sauteed zucchini and rest of ingredients and pulse until it becomes a "pesto" consistency about 10 mins.
3
Bring a pot of water to boil, add in your favorite pasta and alittle salt, cook pasta for about 7 min, drain and put pasta back into pot, add zucchini and basil pesto, stir all together until well combined, add alittle parmiggiano reggiano and serve!

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy