Grilled Zucchini with Parmesan Pesto


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

Preparation

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.

Note:

Rori Trovato,

June 2011
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