Guilt Free Fresh Pesto
For a flavorful twist on traditional pesto, try this unique Zucchini and Almond Pesto recipe. Fresh herbs, dried prunes, and raw almonds come together in a harmonious blend to create a delicious spread that's perfect for dipping, spreading on toast, or tossing with pasta. The addition of zucchini adds a light and refreshing quality to the pesto, making it a versatile and healthy option for any occasion. Refrigerate the pesto for an hour to allow the flavors to meld together before serving.
— Constant Cookbook
Ingredients
- 1 zucchini/courgette
- 1 large handful of basil leaves (about 20g)
- 1 large handful of parsley (about 20g)
- 6 dried prunes, chopped
- 1 garlic clove, chopped
- 50 grams raw almonds
- 1 tsp lemon zest
- 1 tbsp low sodium soy sauce
- squeezed lemon to taste
- freshly ground black pepper to taste
Instructions
- Pealed and chop zucchini in a small chunk
- Combine the chopped zucchini, fresh herbs, dried prunes, almonds, lemon zest and garlic in a food processor and process the mixture until it turns into a coarse meal.
- Add soy sauce and process it until the right consistency for you.
- Season with squeezed lemon and black pepper to taste
- Cover and store in an airtight container in the fridge for at least an hour to saturate the flavors.
- Refrigerated in an airtight container for storage.
Yield
Makes 1 batch
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