Zucchini, Mint, and Lemon Pesto

Name: Zucchini, Mint, and Lemon Pesto
Total time: 1200 s
Ingredients: 2 zucchini; 1/2 onion; 1/3 cup almonds (40 grams); Fresh mint; Lemon zest; Olive oil; Salt; Black pepper; 1 tablespoon nutritional yeast

cromopappe @cromopappe

This fragrant, ultra-creamy pesto is completely plant-based. I recommend making it with the last zucchinis of the season! It pairs well with any type of pasta, but I suggest tagliatelle or spaghetti alla chitarra. Absolutely delicious!

cromopappe @cromopappe

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Ingredients

20 minutes

2zucchini
1/2onion
1/3 cupalmonds (40 grams)
Fresh mint
Lemon zest
Olive oil
Salt
Black pepper
1 tablespoonnutritional yeast

Saved

Steps

20 minutes

1

Sauté the onion and zucchini in a skillet with olive oil and salt for about 10 minutes.
2

Once the zucchini and onion have cooled, place them in a tall container. Add the almonds, mint, basil, lemon zest, black pepper, and nutritional yeast.
3

Blend all the ingredients with an immersion blender, adding 2 tablespoons of water to make it creamy.
4

Cook 7 ounces of pasta (200 grams) or your preferred amount. Drain when al dente.
5

Finish cooking the pasta in a skillet with the pesto and plenty of pasta cooking water to create a very creamy sauce.
6

Serve your pasta with an extra spoonful of pesto, chopped almonds, a few mint leaves, a little lemon zest, and a drizzle of olive oil.