Homemade pesto is super quick and easy to prepare, perfect for when you don't have much time to cook but still feel like having something filling and tasty. This variation is made of zucchini, almonds and zucchini flowers.
Here's a recipe that's ready in 15 minutes, healthy, delicious, and completely plant-based!
Ingredients (for 2 people):
200g pasta (you can pick your favourite, with this pesto I like buckwheat pasta)
2 zucchini
8 zucchini flowers (if you don't have any, that's fine)
40g almonds
1 Tbsp nutritional yeast (for cheese-like flavour)
5 Tbsp olive oil
1 garlic clove
Salt to taste
Method:
1. Heat a drizzle of olive oil in a pan, together with the garlic clove.
2. Wash and slice the zucchini into circles and add them to the pan, with a generous pinch of salt.
3. Cook for about 15 minutes a medium heat, until soft.
4. Place the almonds in a food processor and mix until you get a flour-like texture.
5. Add the zucchini to the food processor, together with 5 Tbsp of olive oil and the nutritional yeast. Mix until creamy, adding salt and pepper to taste.
6. Cook the pasta in a pan of salted water according to the instructions on the pack and then drain.
7. Wash the zucchini flowers, pat dry, and remove the stem.
8. Mix together the pasta, the pesto, and the zucchini flowers (there's going to be a lot of pesto, so you should decide how much of it you want to use before mixing everything in). If you have time, you can sauté everything together in a pan for a couple of minutes.
9. Add some olive oil - et voilà!
Comments