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Bon Appétit

Zucchini Pesto

3.6

(7)

Delicious with crudités, this dip is also quite good as a topper for chicken or fish.

Recipe information

  • Yield

    Makes 2 cups

Ingredients

1 cup (packed) fresh basil leaves
1/4 cup walnuts (1 ounce), toasted
2 garlic cloves
3 small zucchini (about 9 ounces), trimmed, cut into 1/2-inch pieces
1/2 cup (packed) freshly grated Parmesan cheese
1 green onion, chopped
1/2 cup plus 2 tablespoons olive oil
Assorted raw vegetables

Preparation

  1. Blend basil, walnuts and garlic in processor until finely chopped. Add zucchini, Parmesan cheese and greed onion; process until coarsely chopped. Add oil. Using on/off turns, process until mixture is finely chopped. Season pesto to taste with salt and pepper. Transfer to bowl. (Can be prepared 2 days ahead. Press plastic wrap onto surface of pesto and refrigerate.) Serve with assorted raw vegetables.

TagsItalianEuropeanZucchiniSquashVegetableBasilHerbs & SpicesWalnutNutParmesanCheeseDairySideDinnerLunchGluten FreeVegetarianMake AheadNo-CookFood ProcessorSummerBon Appétit
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