Zucchini Pesto With basil and cilantro
Have friends and neighbors been dropping off excess zucchini on your porch? The supply seems endless toward late summer, so let’s get creative!
Ingredients
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3 cups zucchini, grated, about 1 pound
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¾ cup pine nuts, toasted and divided (can sub walnuts or pecans)
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3–4 cloves garlic, peeled
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¾ cup grated Parmesan Romano blend
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½ cup fresh basil, loosely packed
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½ cup fresh cilantro, loosely packed
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¾ teaspoon sea salt
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¾ teaspoon freshly ground black pepper
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2 tablespoons toasted sesame seeds, optional
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About 8 tablespoons olive or avocado oil
Directions
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Wrap grated zucchini in paper towels or a clean kitchen towel and squeeze out as much moisture as possible. Set a few nuts aside for garnish.
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Whirl all ingredients except oil in a food processor, drizzling oil into the pesto until you reach your desired consistency. Taste and adjust seasonings if needed. Garnish with a few toasted nuts and a drizzle of oil.
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Enjoy on crispy breads or stirred into your favorite pasta, spaghetti squash or salads. Put to work as a sandwich spread and on pizza, too.
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Store in an airtight container covered with a light layer of oil in your refrigerator for up to a week, or package in small containers and freeze to enjoy anytime!
