Zucchini Pesto

With basil and cilantro

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Servings: Makes about 1 quart

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

3 cups zucchini, grated, about 1 pound

¾ cup pine nuts, toasted and divided (can sub walnuts or pecans)

3–4 cloves garlic, peeled

¾ cup grated Parmesan Romano blend

½ cup fresh basil, loosely packed

½ cup fresh cilantro, loosely packed

¾ teaspoon sea salt

¾ teaspoon freshly ground black pepper

2 tablespoons toasted sesame seeds, optional

About 8 tablespoons olive or avocado oil

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.
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.
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.
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!