Easy Zucchini Pesto
Ingredients
The base
-
1
cup
diced zucchini
-
1
cup
fresh basil leaves
-
3
cloves
garlic
-
½
cup
walnuts
-
2
tablespoons
lemon juice
-
½
teaspoon
fine sea salt
-
3 to 4
tablespoons
water
Optional add-ins
-
¼
cup
grated Parmesan cheese
-
2
tablespoons
extra virgin olive oil
Instructions
- Chop the zucchini into ½-inch pieces and measure out 1 heaping cup.
- In a food processor or blender, combine the zucchini, walnuts, basil, lemon juice, garlic, salt, and 3 tablespoons of water.
- Blend until smooth, adding more water if necessary.
- For a cheesier flavor, add Parmesan and olive oil, then blend again.
- Taste and adjust seasoning with salt or pepper as desired.
- Serve immediately over pasta, pizza, or as a dip.
Nutrition Facts (estimated)
Servings
6
Calories
72
Total fat
6g
Total carbohydrates
3g
Total protein
2g
Sodium
196mg
Cholesterol
0mg
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