It’s pesto season and today professional pasta maker Alessandra Lauria is sharing her pesto di zucchine recipe! Pesto is one of those sauces that’s nearly impossible to mess up. With basil season upon us that also means it’s time to start making this incredible sauce.
There are many different types of pesto. Some are certainly more traditional than others, however, we think this recipe is perfect for early summer because it’s currently zucchini season. Pesto di Zucchini also is quite light and not as strong as a traditional pesto. Now let’s meet the recipe creator.
Alessandra was born and raised in Sicily to a very large family of artisans. She worked as a social worker and project manager for many years before re-focusing in 2014 to become a cook, host, and events organizer. Alessandra then trained as a professional Pasta Maker in Italy, Padua and Bologna, before launching her own pasta venture. After several years selling out delicious food experiences and workshops in London, Italy, and Lisbon, she is now also sharing her knowledge through e-learning courses and virtual online classes, occasional LIVE events, as well as providing consultancy for restaurants around the globe.
Nonna Ciccina Sucareddi (fresh pasta)
- 100 grams semolina flour (durum wheat flour)
- 50 grams water
Pesto Di Zucchine Recipe
- 1 large zucchini
- 1 garlic clove
- 40 grams almonds
- ½ handful basil
- ½ handful parsley
- 150 to 180 ml (5 to 6 ounces) extra virgin olive oil
- 60 grams parmigiano reggiano
- black pepper
- Add all ingredients to a blender or food processor and blend until smooth/creamy and consistent.
- Bring a pot of water to a boil and cook pasta.
- Drain pasta then add to a bowl with the pesto.
- Mix thoroughly.
- Plate then finish with a drizzle of extra virgin olive oil and lemon zest if desired.
See more from Alessandra Lauria here.