Zucchini, Almond & Mint Pesto

Last one in our mini-series, and bound to cause controversy amongst the purists. This recipe shows how versatile any definition of pesto can be. You can use any fragrant herb, any nut or cheese. Try the recipes for classic Genovese, Sicilian 'Trapanese' or Sundried Tomato & Hazelnut pestos too. 

Ingredients

Method

1. Crush almonds a bit in a mortar and pestle.

2. Gently wash and dry mint leaves.

3. Wash zucchini and cut into cubes.

4. Add a Tbsp of olive oil to a saute pan, as soon as the oil is hot, toss in the zucchini. Season with salt, pepper, a dash of onion powder and garlic powder and cook for about 10 minutes, adding a tablespoon of water to braise. Remove from heat and set aside to cool.

5. When zucchini has cooled, toss into a food processor with all other ingredients, except the olive oil. Pulse 4-5 times.

6. Slowly start pouring the olive oil into the food processor, then pulse, adding more oil until mixture becomes smooth and well blended.

7. Use a spatula to clean off the sides of the processor (turned OFF!!!) bringing the mixture back into the middle.

8. Scoop pesto into a small mason jar and top with extra virgin olive oil, which will preserve it in the fridge for about 5-6 days. 

9. If you freeze your pesto, scoop it into 2 small plastic food storage containers. Keeps for a couple of months. 
   

	Tip. The green vein in the middle of a garlic clove holds the most intense flavour. It can be overpowering. To remove it, slice the clove in half and use a pairing knife to remove the vein.
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