This is a great way to add a bit more body (and vegetables!) to your usual pesto. It is very creamy, and has less of a bite due to the garlic being cooked first.
Author: Wolff's Apple House
- 1 large zucchini, sliced
- 4 cups fresh packed basil leaves (or a mixture of basil and parsley)
- 4 cloves garlic, chopped
- ½ cup Parmigiano-Reggiano (optional)
- ¼ cup to ½ cup olive oil
- ½ cup walnuts (lightly toasted first if you’d like)
- 1 pint cherry tomatoes, sliced in half
- toasted breadcrumbs or croutons (optional)
- Salt (to taste)
- Saute zucchini and garlic in some of the olive oil until softened. Let cool.
- In a food processor, blend the walnuts and three-quarters of the cheese if you are using it. (Tip: if you are planning on freezing the pesto, it is better to leave the cheese out at this stage and add it when serving.) Add the basil and a good pinch of salt. Puree together while you drizzle some olive oil into the food processor. When mostly blended, add the cooled zucchini/garlic mixture and puree completely. Consistency should be thick but smooth.
- Toss with your favorite pasta and garnish with the rest of the Parmigiano-Reggiano, the cherry tomatoes, and breadcrumbs.