ZUCCHINI PESTO
Categories Condiment/Spread Parmesan Basil Walnut Zucchini Summer Bon Appétit
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- Blend basil, walnuts and garlic in processor until finely chopped. Add zucchini, Parmesan cheese and greed onion; process until coarsely chopped. Add oil. Using on/off turns, process until mixture is finely chopped. Season pesto to taste with salt and pepper. Transfer to bowl. (Can be prepared 2 days ahead. Press plastic wrap onto surface of pesto and refrigerate.) Serve with assorted raw vegetables.
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Web Mar 24, 2020 To make the pesto, process the basil, Parmesan and pine nuts in a food processor for 20 seconds, or until finely chopped. …
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- Heat 1 tablespoon of the oil in a large heavy-based pan. Add the onion and garlic and cook over medium heat for 5 minutes, or until the onion is soft.
- Meanwhile, bring the stock to the boil in a separate pan. Add the zucchini and hot stock to the onion mixture. Bring to the boil, then reduce the heat, cover and simmer for 10 minutes, or until the zucchini is very soft.
- To make the pesto, process the basil, Parmesan and pine nuts in a food processor for 20 seconds, or until finely chopped. Gradually add the remaining olive oil and process until smooth. Spoon into a small bowl.
- Transfer the zucchini mixture to a blender or food processor and blend in batches until smooth. Return the mixture to the pan, stir through the cream and 2 tablespoons of the pesto, and reheat over medium heat until hot. Season with salt and cracked pepper and serve with toasted ciabatta bread. Serve any remaining pesto in a bowl for diners to help themselves, or cover with olive oil and store in the refrigerator for up to 1 week.
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- Pour the oil into a medium pot set over medium heat. Add the onions. Cook, stirring often, until the onions are tender and golden, about 10 minutes.
- Add the zucchini, potatoes, broth and water. Bring the liquid to a gentle simmer and cook until the vegetables are tender, about 20 minutes.
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Web Nov 3, 2022 Add the zucchini and stock, bring to the boil, then reduce the heat, cover and simmer for 10 minutes, or until the zucchini is very soft. 3. To make the pesto, put the …
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- Heat the olive oil in a large heavy-based saucepan. Sauté the onion and garlic over medium heat for 5 minutes, or until the onion has softened.
- Add the zucchini and stock, bring to the boil, then reduce the heat, cover and simmer for 10 minutes, or until the zucchini is very soft.
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