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Zucchini Pesto | |||||||||
Course : Zucchini Serves: 4 |
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Ingredients:
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Preparation / Directions: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 | |||||||||