Basil Zucchini Puree
-
Prep Time:
5m
-
Cook Time:
5m
-
Total Time:
10m
Ingredients
- 3 Zucchinis
- 2 Garlic cloves, finely chopped
- 10 mL Cream
- 10 Basil leaves
Instructions
- Grate the green skin from the zucchini, taking minimal flesh so the purée will turn out beautifully green.
- In a small sauté pan over medium heat, add 1 tsp olive oil and a pinch of salt. Note: it is essential for the pan to be hot so once you start, otherwise it will go brown.
- Roast the garlic quickly in the pan. When it is a light brown color, add the zucchini skins and stir.
- Once liquid starts to release from the zucchini, stir in the cream and basil leaves, and cook for 30 seconds.
- Place the mixture straight into a blender and blitz. Pass through a fine sieve into a container over ice to cool quickly.