Zucchini Pesto
This zucchini pesto takes traditional pesto ingredients, like basil, Parmesan, toasted nuts, garlic, and olive oil, and amplifies them with the creamy texture and summer freshness of zucchini.
Servings: 8
Equipment
- 1 large food processor
Ingredients
- 1 lb zucchini, shredded and strained (about 2 medium zucchinis)
- 2 medium garlic cloves
- 1 c packed spinach
- 1 c packed fresh basil
- ¼ c walnuts, toasted
- ½ c freshly grated Parmesan cheese
- ¼ c extra virgin olive oil
- salt and pepper, to taste
Instructions
- In a small, dry frying pan, toast the walnuts over medium-low heat for a few minutes, or until fragrant and lightly browned. Set aside to cool.
- Shred the zucchini. Use a clean dish towel or paper towel to squeeze out as much excess moisture form the zucchini as possible.
- In a large food processor, combine the strained zucchini, garlic, spinach, basil, toasted walnuts, and Parmesan cheese. Process about 1 minute, or until smooth. With the processor running, slowly drizzle in the olive oil and blend another 15-30 seconds. Season with salt and pepper, to taste. Serve and enjoy!