Zucchini Mint Pesto

Name: Zucchini Mint Pesto
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg small new potatoes; 50 g Walnut kernels; 9 TABLESPOONS Olive oil; 1 Courgette; 1 Garlic clove; 4 Stem(s) Peppermint; 50 g Parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 kg small new potatoes
50 g Walnut kernels
9 TABLESPOONS Olive oil
1 Courgette
1 Garlic clove
4 Stem(s) Peppermint
50 g Parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash potatoes thoroughly and cook in boiling water for about 25 minutes. Coarsely chop the nuts. Heat 1 tablespoon of oil in a pan and roast the nuts for approx. 4 minutes, stirring constantly.
2
Wash and clean the zucchini and grate the outer green flesh of the zucchini roughly. Peel and coarsely chop the garlic. Wash the mint, shake dry, pluck the leaves from the stalks and chop coarsely, except for a little to garnish.
3
Finely puree the zucchini, nuts, garlic, mint, cheese and 6 tbsp. oil in the universal chopper. Season pesto with salt and pepper to taste
4
Drain the potatoes and let them evaporate a little. Heat 2 tablespoons of oil in a large pan and fry the potatoes for about 5 minutes, turning them over. Arrange potatoes and pesto and garnish with mint