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Zucchini and pistachio pesto is a creamy sauce perfect for light and simple dishes. This recipe combines the delicate flavor of cooked zucchini with the unmistakable taste of pistachios. Unlike traditional raw pestos, which use uncooked vegetables, this version by Simona Valli from "Una mamma in cucina" features cooked zucchini with shallots. This step reduces the water content and enhances the flavor, making the pesto creamier and allowing it to keep longer.
In the kitchen, this pesto is a versatile base for experimentation: you can use it to dress pasta, spread it on crostini, pair it with cheeses, or even on puff pastry for tasty appetizers. And if you’re looking to add a creative twist, try pairing it with crispy speck or shrimp sautéed in cognac to impress your guests with a different dish every time.
Cooked zucchini pesto can be stored in the fridge for 2-3 days in an airtight container. It can also be frozen in small portions using an ice cube tray.
