Hands-on Time
30 Mins
Total Time
45 Mins
Yield
Serves 8 (serving size: about 2 1/2 tablespoons pesto and 1/4 cup each green beans, tomatoes, and peppers)
Photo: Jennifer Causey Styling: Missie Neville Crawford

How to Make It

Step 1

Shred zucchini using the wide holes of a box grater. Squeeze dry in a clean kitchen towel. Add zucchini, 2 tablespoons oil, and garlic to a large, deep skillet over medium-low heat; cook 15 minutes, stirring occasionally. Add 2 tablespoons water during last 2 minutes of cooking, scraping pan to loosen browned bits. Cool.

Step 2

Combine parsley, almonds, and mint in a food processor; pulse until finely chopped. Add zucchini mixture, remaining 2 teaspoons oil, rind, juice, salt, and pepper; pulse until combined but not smooth. Stir in cheese.

Step 3

Cook beans in boiling water 3 to 4 minutes; drain and rinse with cold water. Serve dip with green beans, tomatoes, and bell peppers.

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