Courgette pesto

Courgette pesto

Total: 20 min. | Active: 20 min.
vegan, lactose-free, gluten-free, Low Carb
Nutritional value / dl: 583 kcal
, Fat: 59 g
, Carbohydrate: 2 g
, Protein: 9 g
Pesto is great any time, anywhere – that's my motto! And it doesn't always have to be made with herbs. My new favourite is this courgette pesto. It's the perfect easy summer meal. We recommend making double the quantity and storing it for later.

Ingredients

3 dl

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Courgettes

250 g courgettes, cut into cubes
salted water, boiling

Pesto

1 garlic clove, coarsely chopped
½ bunch thyme, leaves torn off
50 g grated Parmesan
2 tbsp Hemp seeds
1 tbsp lemon juice
1 ½ dl olive oil
salt and pepper to taste
2 tbsp olive oil
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Utensils

2 preserving jars (each approx. 1½ dl)

How it's done

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Courgettes

Blanch the courgettes in boiling salted water for approx. 4 mins., remove with a slotted spoon, cool immediately in ice-cold water. Remove, drain well.

Pesto

In a blender, puree the courgettes and garlic with all the other ingredients up to and including the oil, season the pesto. Transfer the pesto to clean jars, cover with a little oil and seal tightly.

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