Zucchini Pesto

01. July 2015

Duromatic: For 4-6 persons

Make the sauce while the water for spaghetti is coming to a boil, so when you toss in the pasta the sauce is nearly complete.


  • 1 tablespoon olive oil
  • 1 onion, roughly chopped
  • 1 1/2 pounds (750g) zucchini, roughly chopped
  • 1/2 (125ml) to 3/4 cup (185ml) water
  • 1 1/2 teaspoons salt
  • 1 bunch basil, leaves picked off
  • 2 cloves garlic, roughly minced
  • 1 tablespoon extra virgin olive oil


In the pre-heated pressure cooker, on medium heat add the oil and onion and saute until the onions begin to become soft (about 4 minutes). Add the zucchini, salt and water (1/2 cup or 125ml). Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 3 minutes at high pressure.

When time is up, open the cooker by releasing the pressure. Toss in 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. Mix with freshly strained pasta and serve immediately with a swirl of extra-virgin olive oil.

Yeilds enough sauce for 16oz (500g) pasta package.

Source: hippressurecooking.com 


Zucchini Pesto
* incl. VAT, plus shipping