Zucchini With Pesto Sauce Recipes

ZUCCHINI PESTO

Zucchini Pesto image

Categories Condiment/Spread Parmesan Basil Walnut Zucchini Summer Bon Appétit

Yield Makes 2 cups

Number Of Ingredients 8

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

Steps:

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.

ZUCCHINI WITH PESTO SAUCE

Zucchini with Pesto Sauce image

If you are not fond of Basil substitute with spinach or parsley. Great side dish with buttered pasta

Provided by Bergy

Categories Sauces

Time 41m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 medium zucchini, cut into small sticks (Julienned)
salt & pepper, to tate
1 tablespoon lite olive oil
2 cups basil leaves, tightly packed
5 cloves garlic
1/2 cup pine nuts
1/2 cup olive oil
1/2 cup parmesan cheese, grated

Steps:

Salt the zuke in a colander and allow to drain for 20 minutes.
Saute the zuke for 2 minutes.
Pesto sauce: Put the basil,garlic and nuts in a food processor and pulverize the leaves.
Add Oil and blend together.
Stir in the cheese.
Refrigerate the sauce until ready for use.
Add the pesto sauce to the sauted zucchini.
Season with salt& pepper and toss well to mix.

Nutrition Facts : Calories 484.6, Fat 46.1, SaturatedFat 7.3, Cholesterol 11, Sodium 214, Carbohydrate 12.4, Fiber 4.5, Sugar 4.3, Protein 10.8

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