In: All Recipes recipes27 June 2012
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I was thinking about making a Zucchini Pesto since a while ago. Now zucchini are in season, so I decided to make it. Even if zucchini are served raw, I guarantee it’s delicious.
Last year I made an arugula pesto, this time was zucchini turn, who knows what will I do next year 😉
Later I’ll post another recipe to show you how have I used my pesto (besides spread on toasted bread).
Read you later, kisses!
Ah, one more thing: you can store it in the fridge for a few days, covered with a layer of oil and then wrapped with plastic wrap.

Ingredients for 4 servings:
250 g of zucchini
order Indocin online 10 g of pine nuts
10 g of pelled almonds buy methotrexate online
25 g of grated grana
1 clove of garlic
30 ml of evo oil
2 pinches of salt
basil
mint

Preparation Time: 10 min treating acne

How to make Zucchini Pesto

Get ready all the ingredients.

Clean zucchini, cut them in 4 pieces and, if there are many seeds, discard part of them.

Cut zucchini in pieces and put them in a mixer, together with pine nuts, almonds, grated grana, garlic, salt and herbs.

Slowly add oil, while start blending.

Blend till getting a creamy sauce.

Move the sauce into a bowl or a jar, and refrigerate till the eleventh hour.

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