Vegetable Stew with Almond Pesto

Note: There are many varieties of pesto. But all pesto variations have one thing in common: they must be made fresh, otherwise they lose too much of their flavor.

Peel the onions and carrots, dice the onions, cut the carrots diagonally into narrow slices. Clean the celery, fennel and leek thoroughly, rinse. Cut the celery diagonally into small slices, halve the fennel again and cut diagonally into small slices, halve the leek and cut diagonally into 1/2cm wide strips. Remove the stem from the zucchini, rinse, halve lengthwise and cut into narrow slices. Blanch (scald) the tomatoes, remove the skin, quarter, remove the seeds and cut into small cubes.

In a saucepan over medium heat, sauté the onions in the oil until translucent. Add the carrots and celery, sauté briefly and pour in the chicken stock. Cook for about ten minutes, just below boiling point, more than gently simmering.

Add the leek and zucchini with garlic and lemon zest, simmer for another three min, add the diced tomatoes and remove the garlic and lemon zest one more time. Season the stew with salt and cayenne pepper.

Divide stew into warmed soup plates, add one to two teaspoons of pesto and bring to table on the spot. Offer remaining pesto separately.

Almond pesto: For the pesto, lightly toast the almonds in a frying pan without adding fat and cool.

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