Courgettespread

Name: courgettespread
Total time: 20 min
Yield: 0
Ingredients: 150 gram white almonds; 350 gram zucchini; 150 gram Parmesan cheese; 4 clove garlic; 25 gram basil; 10 gram dried basil; 150 milliliters olive oil; Tabasco

Also try this delicious zucchini spread

Ingredients

150 gram white almonds
350 gram zucchini
150 gram Parmesan cheese
4 clove garlic

25 gram basil
10 gram dried basil
150 milliliters olive oil
Tabasco

Kitchen Stuff

1 baking paper

Directions

Roast the almonds in a dry hot skillet.
Puree the almonds, zucchini cubes, Parmesan cheese, garlic and basil in a food processor or with a hand blender and pour 150 ml of the oil in a stream until a thick puree is formed.
Season with salt and tabasco. Divide the zucchini spread over the jars.
Pour about 2 tablespoons of oil in each jar so that the spread is covered with it. Close the jars well and keep them in the fridge for 1-2 weeks. Tasty with meat, fish and poultry or on toast.