A pesto you don't know: almonds and zucchini

My Ligurian origins occasionally surface… certain scents and flavors are so compelling, so today I'm offering you a condiment that has an ancient flavor but with a fresh twist!
And what better way to make pesto? With basil, of course, but also with zucchini and almonds, and a touch of olive oil, for a delicious yet light recipe—a real plus these days when we're getting ready for the beach!

The preparation is very simple and quick, and I recommend enjoying this pasta right away, nice and hot to savour all the aromas and enjoy the explosion of flavour in your mouth.
Ideal for a beautiful summer evening!

• 300g Senatore Cappelli orecchiette
• 200g courgettes
• 30g basil
• 65g almonds
• 2.5 tablespoons extra virgin olive oil
• Whole sea salt
• 1 tablespoon nutritional yeast flakes (optional)

• Put a pot of water on the stove for the pasta.
• Clean the courgettes, removing the central part with the seeds, or use small courgettes, cut them into pieces and steam them for about 10 minutes.
• Wash the basil .
• Throw in the pasta and cook as directed on the package.
• Meanwhile, in a measuring cup, combine the cooked zucchini, basil, almonds, salt, oil, and, if using, nutritional yeast flakes (a natural flavor enhancer). Blend with a hand blender and add a little of the cooking water until the mixture becomes frothy and creamy.
• Drain the pasta, season with generous spoonfuls of sauce and serve immediately. It's delicious when hot... enjoy!

• Garnish with toasted almond flakes for a crunchy touch, a few drops of extra virgin olive oil to enhance the flavor, and a couple of basil leaves, just for the looks... the eye wants its part too!