Virtually any vegetable or herb can be incorporated into a flavorful pesto, and zucchini is no exception. This pesto has a classic bright green color and can be kept indefinitely in the refrigerator. Serve as you would any pesto—on crostini, pasta or sandwiches.
Ingredients
SERVINGS: 1 1/2 Pint(s)
- 2 small zucchini, roughly chopped
- 1 shallot
- ¾ cup toasted hazelnuts (or nut of choice)
- 1 cup packed basil leaves
- 1 cup Italian parsley
- Zest and juice of 1 lemon
- Salt and pepper to taste
- ½ cup pecorino cheese (or cheese of choice)
- ⅓–½ cup olive oil
Instructions
Place ingredients into a food processor until incorporated into a paste, adding more olive oil if necessary. Store in refrigerator with a layer of olive oil on top.
