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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Delicious with crudités, this dip is also quite good as a topper for chicken or fish. Ingredients:
1 cup (packed) fresh basil leaves |
1/4 cup walnuts (1 ounce), toasted |
2 garlic cloves |
3 small zucchini (about 9 ounces), trimmed, cut into 1/2-inch pieces |
1/2 cup (packed) freshly grated parmesan cheese |
1 green onion, chopped |
1/2 cup plus 2 tablespoons olive oil |
assorted raw vegetables |
Directions:
1. Blend basil, walnuts and garlic in processor until finely chopped. Add zucchini, Parmesan cheese and greed 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.
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