How to prepare raw zucchini and almond pesto at home, to season pasta or bruschetta

Pasta with pesto raw zucchini and almonds: A summer first course with zucchini ready in 10 real minutes, the cooking time of the pasta. That of Zucchini is a raw pesto that goes very well with fish, such as shrimp and swordfish: and in fact I added a few cubes of swordfish. Ma he Pesto raw zucchini and almonds It also works wonderfully on its own, so creamy and fresh, also as a base for pasta salads or on bread bruschetta. Courgette pesto is a vegetarian pesto (vegan if you omit the cheese).

Courgette pesto: How to customize it

You can also customize it using other nuts such as walnuts, hazelnuts or pine nuts, Also according to the season. Take a look at all of mine PESTO RECIPES to find the one best suited to you.

The menta It is perfect for giving this pesto a summery and intense freshness and aroma. In my opinion, the combination with the swordfish, simply cut into cubes and lightly cooked, It fits perfectly. Alternatively, you can use i shrimp bow (but strengthen the sweet note of zucchini). The preparation of Raw zucchini and almond pesto It's super fast: you just have to blend all the ingredients together and then dilute them with a little cooking water before you jump out the dough.

Vegetarian pesto recipes: Ideas and alternatives

Raw zucchini pesto was nice that it does not oxidize and therefore does not change color, as instead happens inexorably with the traditional BASIL PESTO ALLA GENOVESE (that are in VDEO RECIPE). It will keep in the refrigerator for two to three days covered with a thread of extra virgin olive oil. Even if it is so simple to prepare that I do not see why not prepare it fresh every time. Do not waste PESTO WITH WILD FENNEL AND PINE NUTS or the famous and fragrant TRAPANESE PESTO, and do not forget to peek through all my RECIPES WITH BLUE FISH and the SICILIAN RECIPES. And now I wish you a good day!

PASTA WITH PESTO RAW ZUCCHINI AND ALMOND, WITH SWORDFISH (easy recipe)

Portions: 4 Preparation: 10 minutes Cooking: 10 minutes 10 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 5 voted )

Pin

Print

Ingredients

320 grams of short pasta

4 small zucchini or Sicilian romanesche

50 grams of grated Sicilian pecorino DOP

50 grams of peeled almonds and lightly toasted

a piece of garlic (optional)

salt and pepper

extra virgin olive oil

fresh mint

200 grams of swordfish in a single slice

PGI lightly toasted pistachios

Procedure

For raw zucchini pesto you simply wash the zucchini, scrape lightly with a knife the peel and remove the ends. Cut the zucchini into slices and put them in a blender with mint, the grated cheese and almonds.

If you like a stronger taste, Also add the clove of garlic. Add the extra virgin olive oil to the zucchini pesto and blend until a cream is obtained. Season with salt and pepper. Obviously, as with any pesto, doses are at your discretion, I only tell you that the raw zucchini pesto is a 'thin' pesto and therefore I recommend not to skimp too.

Cut the swordfish into cubes small and not skip over high heat in a pan with a little extra virgin olive oil: As soon as the swordfish cubes change color, they will be ready, still soft and juicy. Salt the fish lightly cooked to order.

Boil the pasta in plenty of salted water. Put the raw pesto of courgettes and almonds in a pan and add a couple of spoonfuls of the pasta cooking water. Drain the pasta al dente and whip, over high heat, in the pan with the zucchini pesto.

Add the swordfish. Serve the pasta with pesto raw zucchini and almonds and fish sword garnishing the dish with chopped pistachios and lightly toasted, A little black pepper and some fresh mint leaves. Bon appétit!

Note

THE SUGGESTION: Raw zucchini pesto and almonds will keep in the refrigerator for two to three days covered with a thread of extra virgin olive oil, or, in the same mode, It can freeze in a tightly sealed jar and use within one month.