Pesto is one of my favourite Italian, traditional sauce, especially for very lazy, busy day.
During the weekend I tried to make a perfect and simple summertime variation to the traditional pesto recipe adding fried zucchini and pistachios. My family loved it!
Also perfect to top tomato bruschetta
Try and let me know!
- 3 medium zucchini
- 40 gr Parmesan
- 1 handful pistachios
- 1 handful of basil (just leaves)
- Extra virgin olive oil
- Salt and pepper
Cook pasta in a large pot of boiling and salted water. Meanwhile, in medium saucepan, heat extra virgin olive oil medium-high heat. Fry sliced zucchini for about 3 to 4 minutes or until golden on both sides. Drain on kitchen paper.
Combine the fried zucchini, 3 spoons of extra virgin olive oil and all the ingredients in a food processor or blender. Blend until smooth, then season with salt and pepper.
In a large bowl mix pesto sauce with pasta, add some pasta water to thin out the sauce, if needed.