Grilled zucchini with pesto


The slight smoky aroma of grilled zucchini is in perfect harmony with the freshness of the pesto, spicy garlic and fresh basil.



12 medium zucchini, private end of

1 1/4 cups (300 ml) extra virgin olive oil

2 cloves garlic, lightly crushed

2 handfuls of fresh basil leaves

2 tablespoons pine nuts

Salt and black pepper

Fresh basil leaves for garnish


Cut the zucchini into slices with a thickness of 1/2 inch in the longitudinal direction. Sprinkle with salt and put them in a colander for about an hour.

Wash and dry all the slices, anoint with a little olive oil and fry in a pan, under the grill or on the barbecue until soft and lightly roasted.

Meanwhile, prepare the pesto pounding garlic, basil leaves and pine nuts together in the mortar, gradually adding the remaining oil until it reaches the right consistency.

Otherwise, you can blend all ingredients in a food processor.

Arrange cooked zucchini on a serving dish, pour a tablespoon pesto, garnished with basil leaves and serve immediately.