- 1 big zucchini (about 300 g)
- a dash of onion powder
- a dash of garlic powder
- 25 g (2 heaping Tbsp) skinless almonds
- 10 g (1 small bunch) fresh mint
- 14 g (2 Tbsp) Parmigiano Reggiano, grated
- 7 g (1 Tbsp) Pecorino Romano, grated
- 2 drops freshly squeezed lemon juice
- 40 ml + 1 Tbsp e.v.o. oil
- Place almonds in a mortar and pestle and crush them up a bit.
- Gently wash and dry mint leaves.
- Wash the zucchini and cut into cubes.
- In a saute pan drizzle in 1 Tbsp olive oil, toss zucchini in when the oil starts to be hot.
- 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.
- When zucchini are cooled, toss into a food processor, along with the other ingredients, leaving the olive oil out.
- Pulse 4-5 times, then start slowly pouring in the olive oil as you pulse until mixture becomes smooth and well incorporated. You may have to use the spatula to clean off the sides of the processor bringing the mixture back into the middle. This is done with the machine turned off.
- Scoop mixture out of food processor bowl and into 2 small plastic food storage containers or mason jar (see Notes).
If you’re not freezing your pesto, you can put it into a small mason jar, but remember to top the pesto with olive oil which will preserve it in the fridge for about 5-6 days. If you’re storing the pesto in the freezer, use the small plastic containers and do not top it off with olive oil. The pesto will keep for a couple of months.