Zucchini Pesto Recipe

Ingredients:

• 2 medium-sized zucchinis
• 2 garlic cloves, roughly chopped
• 1/4 cup pinenuts
• 1/2 cup parmesan cheese, grated
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Cut off the ends of the zucchinis and cut them into small cubes.
2. In a small pan, roast the pinenuts over medium heat until they turn golden brown. Set aside to cool.
3. In a food processor, add the zucchini cubes, roasted pinenuts, chopped garlic cloves, grated parmesan cheese, salt and pepper.
4. Pulse the mixture a few times until it starts to come together.
5. While the food processor is still running, slowly pour in the olive oil until the pesto is smooth and creamy.
6. Transfer the zucchini pesto to a serving bowl.

Serving Suggestions:

This zucchini pesto can be used as a pasta sauce, spread onto bread or crackers, or used as a dip for vegetables. Top with additional parmesan cheese and pinenuts for extra flavor.

Verdict:

This zucchini pesto is a healthier alternative to traditional pesto sauce, with a milder flavor that pairs perfectly with a variety of dishes. It’s easy to make and can be customized to your liking by adjusting the amount of garlic, salt, and pepper. Give this recipe a try for a fresh twist on a classic favorite!