About This Recipe
A deliciously smooth zucchini cream enhanced with the bold flavor of pesto verde, elevated by fresh cheese, fruity olive oil, and a sprinkle of toasted pine nuts, a rich and refined soup, perfect for warming up any meal.
Ingredients
At Oliviers&Co
1 tbsp Pesto Genovese with Basil & Parmesan
Pressed Olive & Fresh Basil
Reserved Harvest Italian Olive Oil
At the market
1 kg zucchini
100 g fresh goat cheese or feta
Thick crème fraîche
Directions
Cut the zucchini into thick slices and sauté them in a saucepan with a drizzle of olive oil, then cover with water up to two-thirds of their height.
Cook for about 20 minutes.
Transfer to a blender, add a generous tablespoon of pesto and the fresh cheese, then blend until smooth.
Adjust the amount of water to achieve your desired texture — either a light soup or a creamy purée.
Serve in bowls, drizzle with Olive & Basil olive oil, add a teaspoon of crème fraîche, and sprinkle with a few toasted pine nuts.
Enjoy while hot!