Tagliatelle with Zucchini Pesto

Name: Tagliatelle with Zucchini Pesto
Total time: 1200 s
Ingredients: 2 zucchini; 2 walnuts; 1/2 cup grated cheese (about 50 grams); Fresh basil, to taste; Garlic, to taste; Fine salt, to taste; Black pepper, to taste; Extra virgin olive oil, to taste

In cucina per caso @Antonietta90

Germania

I love pesto, but it's not so easy to find in Germany. On jars labeled specifically as Pesto Genovese, or with other commercial names (Pesto alla Genovese and Preparato al Basilico), only a few brands were considered "good"—brands like Barilla, Saclà, Bertolli, and De Cecco. The most common issues are with the ingredients: cashews instead of the more expensive pine nuts, sunflower oil instead of extra virgin olive oil, and sometimes even unexpected things like potato flakes, vinegar, or bamboo fiber. So at this point, I just have to make it myself, but with zucchini to change things up a bit ☺️.

In cucina per caso @Antonietta90

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Ingredients

20 minutes

2zucchini
2walnuts
1/2 cupgrated cheese (about 50 grams)
Fresh basil, to taste
Garlic, to taste
Fine salt, to taste
Black pepper, to taste
Extra virgin olive oil, to taste

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Steps

20 minutes

1

Cut the zucchini into cubes and place them in a large skillet. Add a clove of garlic, about 1/4 cup water, a drizzle of olive oil, and season with salt and pepper to taste.
Turn on the heat and cook the zucchini for 10 minutes, stirring occasionally.
2

Once the zucchini are cooked, turn off the heat and transfer them to a food processor. Add a handful of fresh basil leaves, the grated cheese, and the walnuts, then blend everything together.
If the pesto is too thick, add a little more olive oil.
3

Boil the tagliatelle in the zucchini cooking water for 2 minutes, drain, transfer to a serving plate, and toss with the zucchini pesto.