This pesto is so good, you will not believe its Zucchini.
Preparation time: 3 minutes
Cooking time: 10 minutes
Servings: 4-6
Ingredients:
3 medium zucchini, chopped roughly
1 tablespoon of olive oil
2 garlic cloves, minced roughly
Pinch of crushed red pepper
3/4 cup water
2 tablespoons pine nuts
1/4 cup fresh basil leaves
Salt and black pepper, to taste
16 ounces pasta, cooked
1 tablespoon extra virgin olive oil
Directions:
1. Heat olive oil in the pressure cooker using the "brown" or "sauté" button. Add the garlic and crushed red pepper; sauté for about 1 minute.
2. Add the zucchini and 3/4 cup water. Season to taste with salt and pepper.
3. Close the lid and lock. Cook for 3 minutes at high pressure. At the end of the cooking time, quick release the pressure.
4. Open the lid then add the pine nuts and basil leaves.
5. Use an immersion blender to puree the contents until incorporated.
6. Served with freshly cooked pasta, along with a swirl of extra-virgin olive oil.