ZUCCHINI PESTO WITH YEAST FLAKES

INGREDIENTS:

  • 3 medium courgettes
  • 20 g basil
  • 30 g toasted almonds
  • 1 tablespoon Beppiani yeast flakes
  • EVO oil to taste
  • Salt

ZUCCHINI PESTO Cannavacciuolo

PREPARATION:

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 obtain a creamy consistency. Add a drizzle of extra virgin olive oil and if necessary adjust the salt to your taste. If the cream is struggling 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.

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