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Basil Zucchini Puree

  • Prep Time: 5m
  • Cook Time: 5m
  • Total Time: 10m


  • 3 Zucchinis
  • 2 Garlic cloves, finely chopped
  • 10 mL Cream
  • 10 Basil leaves


  1. Grate the green skin from the zucchini, taking minimal flesh so the purée will turn out beautifully green.
  2. 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.
  3. Roast the garlic quickly in the pan. When it is a light brown color, add the zucchini skins and stir.
  4. Once liquid starts to release from the zucchini, stir in the cream and basil leaves, and cook for 30 seconds.
  5. Place the mixture straight into a blender and blitz. Pass through a fine sieve into a container over ice to cool quickly.