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Courgettespread
Also try this delicious zucchini spread
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Ingredients
Directions
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Roast the almonds in a dry hot skillet.
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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.
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Season with salt and tabasco. Divide the zucchini spread over the jars.
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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.
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Nutrition
765Calories
Sodium0% DV0g
Fat106% DV69g
Protein50% DV25g
Carbs3% DV10g
Fiber0% DV0g
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