Courgette pesto

Courgette pesto is a fresh and colorful sauce, very quick to make and ideal for seasoning tasty first courses, suitable for any occasion.

Want a fabulous pasta with courgette pesto? Then you are in the right place! Today we will see how to make one of the most amazing sauces you can cook at home. This sauce is definitely excellent for seasoning different types of first courses, from pasta to risotto, up to even lasagne .

But do you want to know a real sin of gluttony? Then try it with bread! In fact, with this preparation you can also make fabulous croutons .

How to make raw zucchini pesto

1. First of all, wash the courgettes carefully and cut the ends.
2. Now grate the vegetables with a grater with large holes.
3. Take your grated courgettes and place in a colander placed over a small bowl. Add salt and let them rest for at least 30 minutes so that they release excess water.
4. Once the time has passed, mash them with a spoon to eliminate all the water and pour them into a mixer.
5. Add salt, pepper, oil, grated cheese (pecorino, parmesan or a mix of both to your liking) and the basil leaves.
6. Meanwhile, clean the garlic and remove the internal core, so as to make it more digestible, then also cut the almonds with a knife and incorporate both into the mixer.
7. Blend intermittently until you have obtained a nice creamy courgette sauce.
8. Pour it into a glass jar or directly over a nice plate of freshly drained pasta.

And here is a video recipe of the no-cook version of pesto, almost identical to our preparation if it weren't for the doses of some ingredients:

Here is your recipe for a sauce that is an alternative to the original but which you should really try. Have you ever tasted pasta with courgette pesto ? No? Then the time has come!

Also discover all our quick first courses .

Cooked courgette pesto

You can also make this pesto recipe using cooked courgettes. To do this we recommend you proceed as follows:

1. Take the courgettes, wash them well , dry them and cut the ends.
2. Cut them into pieces of the size you prefer and place them in a pan with 1 drizzle of oil.
3. Cook them to your liking (10 minutes will be enough just to make them soft or you can wait for them to toast slightly). Naturally, depending on how long you cook them, the final heat of the seasoning will also change.
4. When they have reached the cooking you desire, place them in a blender with the other ingredients and start blending , gradually adding the oil , just enough to obtain the consistency you prefer. In this case there is no need to purge the courgettes because they will have already lost their excess water during cooking.

Read also

How to make homemade pesto: 14 sauce recipes