We have used this on pasta, in stuff peppers, or as a sandwich spread.
Zucchine al Pesto (Italian)
Makes about 2 cups (500 ml)
1/2 cup (125 ml) olive oil
1 large shallot = 2/3 cup (160 ml)
3-6 medium garlic cloves, chopped
3 Tbs. (40 ml) organic chopped almonds or walnuts (toasted if you like: 350F/175C oven for 5-8 minutes)
1 medium diced organic zucchini
1 cup (250 ml) fresh basil leaves
2 tsp. (10 ml) organic lemon juice
optional: sea salt and black pepper to taste
optional: sea salt and black pepper to taste
A. Sauté:
1. Heat 1 Tbs. (15 ml) oil in a medium sauté pan over medium-low heat.
2. Add the shallot, cook about 4 minutes.
3. Add the garlic for about 45 seconds.
B. In a blender:
1. Add the sauté above mixture, almonds or walnuts, zucchini, basil, and lemon juice.
2. Blend slowly while adding 1/2 cup (125 ml) of olive oil.
3. Stop and stir.
4. Blend until smooth.
5. Optional: season with sea salt and black pepper.
-modified from "Ivy Manning" food writer and chief
