Zucchini Pesto Pasta

Resource: Article source: Giallo Zafferano
Link: https://ricette.giallozafferano.it/Pesto-di-zucchine.html
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Ingredients

To prepare the zucchini pesto, wash the zucchini, remove the ends and, with the help of a grater with large holes, chop them. Place the grated zucchini in a colander, salt them lightly and let them rest for 30 minutes, so that they lose the excess liquid.
Then pour them into the mixer together with the pine nuts and basil leaves previously cleaned with a dry cloth.
Add the grated Parmesan, Pecorino and a part of the oil. Then turn on the mixer and blend for a few seconds.
Add the remaining part of the oil and blend until you get a smooth cream. Transfer the mixture to a bowl 12 and use the zucchini pesto according to your needs.
The zucchini pesto can be kept in the refrigerator, covered with a layer of oil, for 2 days. Or you can prepare convenient single portions to freeze and use as needed.