Cream of zucchini, walnuts, and tahini
Prep
60 min
Cooking
30 min
Difficulty
Easy
Instructions
Trim the ends off the zucchini and cut them into pieces that aren’t too small; slice the spring onion, including the green part.
Place the vegetables in a baking dish and season with plenty of extra-virgin olive oil, salt, about 1 teaspoon of oregano, and a pinch of pepper.
Bake in a preheated oven at 180°C for about 25 minutes, or until golden brown.
Let the vegetables cool, then blend them with the walnuts, the tahini mixed with lemon juice, and the basil.
Add water or extra virgin olive oil only if necessary; you should end up with a fairly smooth cream.
Serve the cream with Sarchio corn chips.
Products used
Ingredients
4
medium zucchini
1
spring onion
2
tablespoons tahini
40g
walnut halves
1
small lemon
dried oregano, to taste
4
fresh basil leaves
salt and black pepper to taste
