Zucchini Pesto


  • 2 large zucchini
  • 1 package fresh basil
  • ½ cup parmesan cheese
  • 1 tsp crushed garlic clove with ½ tsp salt
  • ½ cup of walnuts
  • ½ cup olive oil
  • Salt and pepper
  • Slice the zucchini into rounds.
  • On the Instant Vortex control panel, press Roast, then set time to 15 Minutes and temperature to 355ºF (180°C). Press Start.
  • Once Add Food appears on the display, evenly lay out the zucchini slices in the basket. Season with salt and pepper, and close.
  • Once they are ready, remove and put them in the blender.
  • Add basil, parmesan, walnuts, crushed garlic, oil. Grind until you have a creamy paste. Add more olive oil if necessary (you can leave the nuts for the end; do not grind them too much to add a bit of crunch).
  • Serve over pasta (spiral, penne or spaghetti).
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