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.
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Prep Time: 5 minutes – Cook Time: 5 minutes – Total Time: 10 minutes
Yield: 4-6 servings
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Ingredients:
– 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
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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.
