Wash the zucchini and chop them into pieces.
Let them drain in the colander to make them lose their water. Gather all the ingredients and the zucchini in the mixer.
Blend. Add the oil until you are able to obtain an homogeneous sauce. Correct the salt. Cook the Esagoni filled with perch and almonds.
In a pan, lightly warm up the pesto, pour the Esagoni too and stir carefully.