Zucchini Pesto Recipe
- 1 cup (packed) fresh basil leaves
- 1/4 cup walnuts (1 ounce), toasted
- 2 garlic cloves
- 3 small zucchini (about 9 ounces), trimmed, cut into 1/2-inch pieces
- 1/2 cup (packed) freshly grated Parmesan cheese
- 1 green onion, chopped
- 1/2 cup plus 2 tablespoons olive oil
- Assorted raw vegetables
- Blend basil, walnuts and garlic in processor until finely chopped. Add zucchini, Parmesan cheese and greed onion; process until coarsely chopped. Add oil. Using on/off turns, process until mixture is finely chopped. Season pesto to taste with salt and pepper. Transfer to bowl. (Can be prepared 2 days ahead. Press plastic wrap onto surface of pesto and refrigerate.) Serve with assorted raw vegetables.
