Ingredients
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
Pesto
Utensils
2 preserving jars (each approx. 1½ dl)
How it's done
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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