Courgette pesto

Name: Courgette pesto
Prep time: 20 min
Total time: 20 min
Yield: 3
Ingredients: 2 tbsp Hemp seeds; 50 g grated Parmesan; 250 g courgettes; 1 garlic cloves; 1 ½ dl olive oil; 2 tbsp olive oil; ½ bunch thyme; 1 tbsp lemon juice; salt and pepper to taste

Total: 20 min. | Active: 20 min.

vegan, lactose-free, gluten-free, Low Carb

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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.

Recipe by:
Claudia - stylingqueen

Ingredients

for 3 dl

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

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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