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Zucchini Pesto Dip
Sauce

Zucchini Pesto Dip

20 minServes 6Nutri-Score C€
from @dipping.together15 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • zucchini (washed, trimmed, cut into chunks)Produce2 pieces
  • fresh basil (leaves picked)Produce30 g
  • garlic (peeled)Produce1 piece
  • pine nuts (lightly toasted)Nuts & seeds40 g
  • parmesan (grated)Dairy40 g
  • olive oilPantry80 ml
  • lemon juice (freshly squeezed)Produce15 ml
  • saltSpices3 g
  • black pepper (freshly ground)Spices1 g

per serving

Nutrition

159kcal

Carbs
3 g
Proteins
2 g
Fat
15 g
Adapt tools

what you’ll use

Tools

  • Food processor
  • Frying pan
  • Mixing bowl

step by step

Method

  1. Prepare the zucchini

    • Wash and trim the zucchini, then cut into chunks.
    • Heat a little olive oil in a pan and cook the zucchini until tender and lightly golden.
    • Let cool completely.
    Step 1

  2. Toast the pine nuts

    • Toast the pine nuts in a dry pan until fragrant and lightly golden, then set aside.
    Step 2

  3. Blend the dip

    • Place the cooled zucchini, basil, garlic, pine nuts and parmesan in a food processor.
    • Pour in the olive oil and lemon juice, then season with salt and pepper.
    • Blend until smooth, scraping down the sides as needed.
    Step 3

  4. Adjust and serve

    • Taste and adjust the seasoning and lemon juice.
    • Transfer to a bowl and serve as a dip with bread, crackers or vegetable sticks.
    Step 4
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