| Difficulty: | Easy |
| Preparation time: | 10min |
| Cost: | Bass |
INGREDIENTS:
- 3 medium courgettes
- 20 g basil
- 30 g toasted almonds
- 1 tablespoon Beppiani yeast flakes
- EVO oil to taste
- Salt
METHOD:
-
In the mixer bowl, combine the courgettes cut into rounds, the basil leaves, the toasted almonds and the Beppiani yeast flakes.
- Turn on the blender and blend until you get a creamy consistency. Add a drizzle of extra virgin olive oil and if necessary adjust the salt to your taste. If the cream struggles to become smooth, add a spoonful of water.
This pesto can be used as a pasta sauce as an alternative to Genoese pesto, or it can be spread on bruschetta as an appetizer or aperitif!
