FRIJE

Instructions

• 1.   In the blender, put the diced garlic, cashews, then basil, parsley, and mint. Pour three good drizzles of olive oil and blend in short bursts to obtain a smooth but slightly thick sauce, a pesto. If needed, add a little more oil. Season with salt and pepper.
• 2.   Pour the pesto into a bowl
• 3.   Wash and cut the ends off the zucchinis.
• 4.   Then cut them in half lengthwise (see the video) and then into half-slices or cubes.
• 5.   Plunge them into a pot of salted boiling water and let cook for 5 minutes.
• 6.   Pour the pasta into the pot with the zucchinis and let cook for the time indicated on the package.
• 7.   Drain them with a little cooking water (3-4 tbsp or a bit more) and pour everything into the bowl with the pesto. Do not invert it, otherwise the pasta will never be well seasoned, coated with pesto.
• 8.   Mix with a spoon, add lemon zest.
• 9.   Serve in plates with a drizzle of olive oil, a pinch of salt, tomatoes cut in half or quarters, and some basil or parsley leaves.

Nutritional information *

Reference

• www.undejeunerdesoleil.com/2023/09/pates-legeres-pesto-courgettes-avec-la-video.html