Cut the zucchinis into cubes and place them in the blender.
Add the olive oil, basil, pecorino, toasted almonds, garlic clove, salt, and ice cubes.
Blend until you obtain a smooth cream.
Cook the pasta in plenty of salted water and drain it al dente.
In a large bowl, mix the pasta with the zucchini pesto, adding a bit of cooking water if necessary to make the dish creamier.
Serve the pasta with zucchini pesto, garnishing with fresh basil leaves, cherry tomatoes, and a sprinkle of pecorino.
Blender
Consume within 2 days
Zucchini pesto can be stored in the refrigerator for up to 2 days. To add an extra touch to the dish, you can decorate with fresh basil leaves, cherry tomatoes, and a sprinkle of pecorino. Pair with a good white wine.
Italia, Piemonte
| Energy (kcal) | 150.39 |
| Carbohydrates (g) | 1.68 |
| of which Sugars (g) | 1.61 |
| Fat (g) | 13.85 |
| of which Saturates (g) | 3.33 |
| Protein (g) | 4.05 |
| Fiber (g) | 1.61 |
| Sale (g) | 0.19 |
