Zucchini Almond Pesto
 
Hands-on time
Cook time
Total time
 
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Yields: 1 1/2 cups pesto
Ingredients
  • 1/2 cup slivered almonds
  • 2 small zucchini, trimmed and halved
  • 2 small cloves garlic, trimmed
  • 1/2 cup packed fresh basil leaves
  • 1/2 bunch parsley, stems trimmed off
  • 2 Tbsp olive oil
  • 1 Tbsp fresh lemon juice
  • 1/2 cup grated parmesan cheese
  • pinch of salt and pepper
Instructions
  1. Preheat oven to 425. Use the preheating oven to lightly toast the almonds. About 6 minutes should do the trick, but this will depend on how fast your oven preheats. Check them often!
  2. Place zucchini cut-side-down on a baking sheet. Roast until tender, about 20-25 minutes.
  3. Place garlic cloves in the bowl of your blender or food processor and pulse until finely chopped, scraping down the sides as necessary. Add zucchini, basil, parsley, olive oil, and lemon juice, and process until combined. Add in the toasted almonds and parmesan cheese and process until your desired texture is reached. Taste and add salt and pepper as necessary; pulse to combine.
  4. Serve atop pasta or however else you like to use your pesto! Pack leftover pesto into a small dish and press plastic wrap down over the top; leftovers will keep this way for several days. Enjoy!
Notes
Adapted from Rachael Ray.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/09/zucchini-almond-pesto/