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Grilled Zucchini with Parmesan Pesto

Photo: John Kernick
Yield (serving size: 2 rolls)

Ingredients

  • 1 cup basil leaves
  • 1 small garlic clove
  • 1/4 cup toasted pine nuts
  • 1/2 cup olive oil
  • 3/4 cup grated Parmesan cheese
  • Salt and black pepper, to taste
  • 6 zucchini
  • Olive oil

Nutrition Information

  • calories 75
  • fat 7 g

How to Make It

  1. Combine basil leaves, garlic, and pine nuts in a food processor; pulse until well-blended. Gradually pour in 1/2 cup olive oil and Parmesan cheese; pulse again. The pesto should be very thick. Adjust seasoning with salt and black pepper, as desired. Thinly slice zucchini lengthwise; brush lightly with olive oil, and sprinkle lightly with salt and black pepper. Grill until marked on both sides and tender (about 1 minute per side); remove and cool. Spread about 1 teaspoon of pesto on 1 side of each grilled zucchini slice; roll up and secure with a toothpick.