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Zucchini Pesto |
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| Course : |
Zucchini |
| From: |
HungryMonster.com |
| Serves: |
4 |
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Ingredients:
| 3 |
medium |
zucchini |
| 1 |
clove |
garlic, minced |
| 1/4 |
cup |
walnuts -- (1 oz.), toasted |
| 1/2 |
cup |
basil leaves, chopped |
| 2 |
tablespoons |
fresh parsley, chopped |
| 2 |
tablespoons |
Parmesan cheese, grated |
| 1/4 |
teaspoon |
salt |
| 1 1/2 |
teaspoons |
olive oil |
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Preparation:
Blend basil, walnuts and garlic in processor until finely chopped. Add zucchini, Parmesan cheese and green 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 or a topping for chicken or fish. |
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Nutritional Information:
472 Calories (kcal); 31g Total Fat; (54% calories from fat); 32g Protein; 26g Carbohydrate; 31mg Cholesterol; 767mg Sodium |
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