- 1 zucchini medium size (7 oz)
- ¼ cup fresh mint leaves, packed
- ¼ cup mix of grated Parmesan & Pecorino cheese
- ¼ c extra virgin olive oil
- 2 tbsp pine nuts
- 4-5 basil leaves
- Salt pepper to taste
Grate zucchini using a side grater into large shreds.
Transfer to a strainer placed over a bowl to collect liquid. Add a pinch of salt, mix and wait for about 10 minutes until zucchini release the excess liquid. Press them against the strainer to make sure all the juices are extracted.
Now second and the last step.Put all ingredients into a food processor or blender bowl. Pulse a couple of times until smooth but still a bit chunky texture.
But honestly, I prefer it without. So delicate and creamy. Yum!