ZUCCHINI ALMOND PESTO
Serve your zucchini pesto as an appetizer with fresh bread or crostini, as a main course over grilled chicken or seafood, or as a side dish tossed with warm pasta, risotto, or quinoa.
Prep Time: 5 minutes - Cook Time: 5 minutes - Total Time: 10 minutes
Yield: 4-6 servings
- 1 Tbsp Caramelized Garlic Olive Oil
- 2 Zucchini, thinly sliced
- 1 cup packed Basil Leaves
- 1/2 cup Pecorino Romano Cheese, grated
- 1/4 cup Almonds
- 2 Tbsp Balsamic Vinegar (White Balsamic or Dark Balsamic)
- 1/3 cup Caramelized Garlic Olive Oil
- Fresh Ground Black Pepper
Instructions:
- Heat 1 tbsp caramelized garlic oil in a large skillet over medium high heat. Add zucchini and cook until slightly golden and tender.
- In a food processor pulse the sautéed zucchini, basil, pecorino cheese, almonds, and vinegar. Process until a paste forms. With the processor running, slowly drizzle in the olive oil. Taste and add salt and pepper to your liking.
- Serve your zucchini pesto as an appetizer with fresh bread or crostini, as a main course over grilled chicken or seafood, or as a side dish tossed with warm pasta, risotto, or quinoa.
