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Put basil, Parmesan cheese, pine nuts, garlic and zucchini in a food processor or blender.
Puree until coarsely chopped.
Slowly drizzle in olive oil, continuing to puree until smooth and creamy.
Add lemon juice and zest, salt and pepper to taste.
Mix well.
Serving:
Zucchini pesto can be served with pasta, spread on bread, or with grilled vegetables or meats.
Tips and variations:
Pine nuts can be replaced with walnuts, almonds or sunflower seeds.
You can also add other herbs, such as parsley, mint or coriander.
You can also replace the Parmesan cheese with another hard cheese, such as pecorino cheese.
You can adjust the thickness of the pesto by adding olive oil.
Zucchini pesto will keep for 3-4 days when stored in an airtight container in the refrigerator.
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