Zucchini Pesto With basil and cilantro
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 grated zucchini about 1 pound
- 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 salt
- ¾ teaspoon freshly ground black pepper
- 2 tablespoons toasted sesame seeds optional
- about 8 tablespoons avocado or olive oil
Instructions
- 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.
Notes
- 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!