Basil and courgette pesto with pecorino

Name: Basil and courgette pesto with pecorino
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 4 TABLESPOONS Olive oil; 50 g Pine nuts; 1 (approx. 250 g) Courgette; 1 Garlic clove; 1 collar Basil; 100 g Pecorino cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

4 TABLESPOONS Olive oil
50 g Pine nuts
1 (approx. 250 g) Courgette
1 Garlic clove
1 collar Basil
100 g Pecorino cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Heat the oil in a frying pan. Roast the pine nuts for approx. 4 minutes while turning. Wash and clean the zucchini and cut into very fine cubes. Add zucchini and 4 tbsp. water to the nuts and steam for another 4 minutes.
2
Peel garlic and press it through a garlic press. Wash basil, shake dry, pluck leaves from the stalks and chop very finely. Slice cheese into thin curls. Add basil, garlic and cheese to the pan. Season to taste with salt and pepper
3
Total about 4700 kJ, 1120 kcal. E 46 g, F 101 g, KH 7 g