pesto di basilico mandorle zucchine fatto in casa./pesto per primi freddi e caldi/il buon pesto..

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture and flavor at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a more affordable cheese with a similar flavor profile.

pecorino cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano can replace pecorino for a milder taste.

Soak peeled almonds in water for a couple of seconds to remove dirt and drain them.

Chop grilled zucchini into small pieces.

Add soaked almonds and a handful of grilled zucchini to a food processor.

Add 4 tablespoons of olive oil and blend everything until combined.

Add a good handful of basil leaves and more olive oil, then blend again until smooth.

Pour the mixture into a container, season with a scant teaspoon of salt, and add cheese of your choice (Parmesan or Pecorino).

Cut strips of grilled zucchini for garnish.

Let the pesto rest for at least an hour, either at room temperature or in the refrigerator.

Bring a generous spoonful of water to a boil and add pasta (gnocchi or conchiglie) to cook.

Once the pasta is cooked, add a ladle of pasta water and the prepared pesto to the pasta, along with chopped zucchini.

Garnish the dish with additional zucchini strips and optional cheese.

Add mint leaves on top if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens