You can use this pesto for basically anything you would use regular pesto for. It tastes great as a bread spread, in a pasta salad or with some chopped up vegetables and used as a dip. If you’re on a gluten-free diet and need to make a fast yet tasty dinner make some brown rice, add some whatever vegetables you have in the fridge, raw or roasted (tomatoes, mushrooms, asparagus, zucchini, sun dried tomatoes, broccoli etc.) and serve along with this zucchini pesto.photos coco zordan
10 min.
15 min.
2-3 small zucchini
1 small shallot
2 cups fresh basil leaves
2-3 sprigs of fresh thyme tt
1 Tbs lemon juice (opt)
salt and black pepper
Finely cut shallot, add 2 -3 Tbs XV olive oil to a large skillet, and add shallot. Let simmer for a few minutes
Cut zucchini in small slices and add to the pan. Keeping the gas on low/medium cook for about 15/20 minutes. Be careful not to burn the shallot.
Add salt and pepper and remove from the stove.
Move zucchini to a blender bowl or container, add herbs (opt. 1 Tbs lemon juice ) and puree with an immersion blender.
Serve spread on toasted bread or as a sauce on pasta (penne, zita cuts, fusilli)
Here’s served on multigrain sourdough bread with a slice of tomato and a cube of feta cheese. Buon Appetito with the Zucchini Pesto Dip!
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