Courgette pesto
Ingredients for 4 people
- 200 g round courgettes
- 125 g extra virgin olive oil
- 30 g Pecorino cheese, grated
- 30 g Parmigiano cheese, grated
- 20 g pine nuts
- 2 g salt
Preparation
- To prepare the courgette pesto, wash the courgettes, remove the ends and grate them with the help of a grater with large holes.
- Place the grated courgettes in a colander and salt them lightly, so they lose their excess liquid.
- Then transfer them into the mixer together with the previously cleaned pine nuts and basil leaves.
- Add the grated Parmigiano and Pecorino cheeses and some of the oil. Switch on the mixer and blend for a few seconds.
- Add the remaining oil and blend until a smooth creamy mixture is obtained.
- Transfer the mixture to a bowl and use the courgette pesto as required.
