This stuff’s the bomb! It goes so well on pasta, as a dip, in salads, as a meat condiment or marinade, with eggs, on toast, in a sandwich, wrap or roll. I just eat it by the spoonful and with all the zucchs we got growing in the garden this summer, I get to by the bucketload!!
2 large zucchinis; deseeded and chopped.
1/4 cup almonds
1 Big handful of basil leaves
2cm stick of green spring onion
1 Small handful of garlic chives
A few parsley leaves
1 tbsp White wine vinegar or lemon juice
1/2 cup of olive oil
S+P to taste
Serves 2 for pasta
Preheat oven to 180 degrees. Line a tray with baking paper. Spread zucchini onto tray, coating with a small amount of olive oil, S+P. Bake for 40 minutes or until most of the water has evaporated. Add almonds and bake for a further 10 minutes or until zucchini is well done and almonds are light brown in centre when cut open. Allow to cool. Put zucchini and almonds into food processor, along with remaining ingredients and blitz until it comes together. Et voila!
I usually eat mine within a day or 2 but if you wanna keep it a little longer, just cover it with olive oil.