At Glutendtrotters, we absolutely adore traditional pesto sauce, and we love to put our own spin on our favorite dishes by adding an extra touch, almost always vegetables, so the girls eat them daily without getting bored.
Zucchini, which we’re also crazy about, is the star of this recipe. Inspired by a recipe from Chef Bosquet, we’ve prepared some delicious gluten-free macaroni with zucchini pesto, an easy, healthy, and flavorful option.
Ingredients
- 200 g gluten-free macaroni (brand of your choice)
- 2 zucchinis
- 2 garlic cloves
- 40 g fresh basil
- 40 g grated Parmesan cheese (+ extra for serving)
- Extra virgin olive oil
- Salt and pepper to taste
Step-by-Step
Baking the Zucchini: Preheat the oven to 200ºC. Wash the zucchinis and cut them into thick slices. Place them on a baking sheet along with the whole, unpeeled garlic cloves. Add a drizzle of extra virgin olive oil, season with salt and pepper, and bake for 20 minutes.
Preparing the Zucchini Pesto: Once baked, place the zucchini, garlic, basil, Parmesan cheese, and a little more olive oil into a blender. Blend until you get a creamy and homogeneous sauce. Adjust salt and pepper to taste.
Cooking the Pasta: Cook the gluten-free macaroni according to package instructions. Drain and reserve a little of the cooking water.
Mixing and Serving: In a large bowl, mix the pasta with the zucchini pesto. If needed, add a little of the reserved cooking water to achieve a smoother consistency. Serve with an extra sprinkle of grated Parmesan cheese on top.
Tips and Variations
- You can add pine nuts or almonds for a more traditional pesto-like touch.
Pairing and Presentation
This dish pairs perfectly with a fresh tomato and arugula salad.
Tell Us!
Are you excited to try this recipe? Leave us a comment and let us know what you think. If you liked it, share it on social media and tag Glutendtrotters. We love seeing your creations!
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