Zucchini Mint Pesto is delicious on hot pasta, as a dressing for pasta salad, or spooned over simply cooked chicken or fish. It's a great way to use excess zucchini that starts showing up at some houses in summer, too.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: About 1 cup Zucchini Mint Pesto
Ingredients:
- 2 medium zucchini, chopped
- Leaves from 10 - 12 sprigs of mint, chopped
- 1 small clove garlic, chopped
- 1/3 cup extra virgin olive oil
- 1/2 tsp. salt
- 1/3 cup shelled pistachios
- 1/3 cup grated Parmesan
Preparation:
Put all the ingredients in a blender or food processor and whirl until smooth – this will take a full minute or two, so keep whirling!
Use the pesto immediately or cover its surface with plastic wrap, wax paper, or parchment paper to keep it from browning. Store, covered and chilled, for up to two days.
