White beans with yellow zucchini in zucchini pesto
A simple summer dish of sautéed yellow zucchini and white beans tossed in a homemade zucchini pesto made with basil, pine nuts, parmesan, and zucchini seeds.
What you need
How Maurice does it
- 1
Cut the yellow zucchini into small pieces. If making the pesto, reserve the seeds from one zucchini by slicing it in half lengthwise and scooping out the seeds with a spoon.
- 2
Heat 2 tbsp olive oil in a frying pan over medium heat. Add the chopped zucchini and sauté for about 8 minutes, until tender but still with a bit of bite.
- 3
Meanwhile, make the zucchini pesto: in a blender, combine pine nuts, basil leaves, garlic clove, 60 ml olive oil, grated parmesan, and the reserved zucchini seeds. Blend for about 4 minutes until smooth, shaking or scraping down as needed.
- 4
Add the drained white beans to the pan with the cooked zucchini and toss to combine.
- 5
Pour the zucchini pesto over the zucchini and beans. Stir and warm through briefly over low heat.
- 6
Plate the dish into shallow bowls. Grate fresh parmesan over the top and season with black pepper. Serve immediately.
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