Zucchini Pesto Recipe
Ingredients
| Zucchini - 6 small, cut into julienne (strips Salt | ||
| Basil leaves | 1 1/2 Cup (16 tbs) | |
| Olive oil | 2 Tablespoon | |
| Pine nuts | 3 Tablespoon | |
| Garlic | 2 Clove (5gm) | |
| Parmesan cheese | 1 Cup (16 tbs), grated | |
| Salt | 1/2 Teaspoon | |
| Butter/Margarine | 3 Tablespoon, divided | |
Directions
MAKING
1) Sprinkle some salt over the zucchini and keep aside.
2) Position knife blade in a processor bowl and add basil, olive oil, pine nuts, and garlic.
3) Blend till smooth.
4) Add Parmesan cheese, 1/2 teaspoon salt, and 2 tablespoons butter.
5) Blend for 10 seconds, till the consistency appears smooth.
6) In a pan, add remaining 1 tablespoon butter.
7) Add zucchini and saute for about 3 minutes, or till crisp-tender.
8) Add in the basil mix, tossing gently till coated.
SERVING
9) Serve hot with a sprinkle of cheese.
1) Sprinkle some salt over the zucchini and keep aside.
2) Position knife blade in a processor bowl and add basil, olive oil, pine nuts, and garlic.
3) Blend till smooth.
4) Add Parmesan cheese, 1/2 teaspoon salt, and 2 tablespoons butter.
5) Blend for 10 seconds, till the consistency appears smooth.
6) In a pan, add remaining 1 tablespoon butter.
7) Add zucchini and saute for about 3 minutes, or till crisp-tender.
8) Add in the basil mix, tossing gently till coated.
SERVING
9) Serve hot with a sprinkle of cheese.
Chef
