Grilled Zucchini with Parmesan Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup basil leaves |
1 small garlic clove |
1/4 cup toasted pine nuts |
1/2 cup olive oil |
3/4 cup grated parmesan cheese |
salt and black pepper, to taste |
6 zucchini |
olive oil |
Directions:
1. Combine basil leaves, garlic, and pine nuts in a food processor; pulse until well-blended. Gradually pour in 1/2 cup olive oil and Parmesan cheese; pulse again. The pesto should be very thick. Adjust seasoning with salt and black pepper, as desired. Thinly slice zucchini lengthwise; brush lightly with olive oil, and sprinkle lightly with salt and black pepper. Grill until marked on both sides and tender (about 1 minute per side); remove and cool. Spread about 1 teaspoon of pesto on 1 side of each grilled zucchini slice; roll up and secure with a toothpick.
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