Zucchini Almond Pesto

October 11, 2016

Ingredients

Instructions

  1. Heat 1 Tbsp Caramelized Garlic oil in a large skillet over medium high heat. Add zucchini and cook until slightly golden and tender. Set aside.

  2. In a food processor pulse the sautéed zucchini, basil, pecorino cheese, almonds, and vinegar. Process until a paste forms. With the processor running, slowly drizzle in the olive oil. Taste and add salt and pepper to your liking.

  3. Serve your zucchini pesto as an appetizer with fresh bread or crostini, as a main course over grilled chicken or seafood, or as a side dish tossed with warm pasta, risotto, or quinoa.

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The Bottled Olive Kitchen

The Promenade Shops at Centerra

5865 Skypond Dr. G168

Loveland, CO. 80539

970.775.2854

contact@thebottledolivekitchen.com

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