- In a saucepan, sauté the onion in 30 ml (2 tablespoons) of oil.
- Add the broth, zucchini, potato and carrot. Cover and simmer for 20 minutes. Remove the potatoes and zucchini. Crush with a potato masher. Return to the saucepan and add the beans. Cover and simmer gently for 5 minutes.
- Season with salt and pepper.
- In the bowl of a food processor or mortar, mash the remaining oil, cheese, garlic, tomatoes and basil. Add this pesto to the saucepan and stir to blend. Adjust the seasoning.