Hooray for another delicious way to use zucchini! This pesto sauce gets a boost of vitamins by using zucchini and it’s surprisingly easy to make in your pressure cooker. The zucchini flavor is undetectable in this pasta sauce. I loved it, my fella enjoyed it, so overall this recipe is a big hit! Serve with garlic bread and/or a green salad.
1 tablespoon olive oil
1 onion, roughly chopped
1½ pounds zucchini, roughly chopped
½ to ¾ cup water (½ cup for stove-top and ¾ cup for electric cookers)
1½ teaspoons salt
1 bunch basil leaves, picked off stems
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
Preheat the pressure cooker or use the Saute function on an electric pressure cooker. In the preheated pressure cooker, heat the oil and then add the onion and saute until onions begin to soften (4-6 minutes).
Add the zucchini, water and salt. Close and lock the lid of the pressure cooker. If using electric, make sure the steam release handle is set to “Sealing”.
Electric pressure cooker: Cook for 3 minutes at high pressure.
Stove-top pressure cooker: Turn the heat to high until the cooker indicates it has reached high pressure, lower the heat to maintain pressure and begin counting 3 minutes pressure cooking time.
When time is up, open the pressure cooker with the Normal release – release pressure through the valve.
Add the basil leaves and garlic. Using an immersion blender, puree the contents of the pressure cooker until all of the garlic and basil are fully incorporated. Alternately you can use a standing blender, just let the zucchini cool somewhat before blending.
Combine with your favorite boiled pasta and serve immediately with a swirl of extra-virgin olive oil. I topped mine with Vegan Parmesan and a handful of diced tomatoes.
Makes enough sauce for 16 ounces of pasta.
Adapted from: hippressurecooking.com