A variation of pesto sauce. Another delicious dip to spread on a slice of toasted bread. Here in Netherland they get crazy about pesto in every flavour.
Zucchini-courgette and olives pesto
one medium-big courgette
a dozen of black olives (italian or turkish ones are better)
a handful of mixed nuts (pinenuts, pumpkin’s seeds, nuts and almonds)
some leaves of fresh basil
one clove of garlic (by taste)
Wash the courgette and chop it in dices.
Put the chopped courgette in a bowl with nuts, olives and garlic and mix with a blender.
Add washed and accurately dried basil leaves and mix again.
As you get a uniform sause, put in a jar and store in fridge covered with olive oil.
Enjoy on a slice of bread and remember not to melt pesto in the jar!