Or Courgette Dip.
Some call it pesto because they like to eat it with pasta. But I will use it in different ways.
My main dish today will be some kind of risotto. I have not started it yet, but the grilled zucchini comes first.
If you can put it on an outdoor BBQ grill it will be much faster. I used my Le Creuset cast iron grill pan. It is so heavy that I need 2 hands to handle it.
It takes some time until the 0,5 cm slices of zucchini caught some grill lines. I chucked a large green onion in bigger chunks in the pan too. A bit of avocado oil sprayed helped a bit.
In a small pan without any fat I dryroasted peeled almonds. Keep an eye on them, they will turn dark from one second to the next.
I filled my Thermomix with all other ingredients and added the hot veggies. The blend kept a coarse consistency.
I added some of it to a zucchini risotto later.
Ingredients:
1 medium zucchini/courgette
4 garlic cloves
8 sorrel leaves
A bunch fresh basil
50 ml olive oil
Salt and pepper
35 g Grana Padano
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