Zucchini Pesto with Crudites
Photo: Jennifer Causey Styling: Missie Neville Crawford
The cooked zucchini is delicious on its own (try it as a spread) and even better blended with almonds, fresh herbs, and cheese. Garnish with a little extra cheese, if desired.
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.
%20and%20even%20better%20blended%20with%20almonds%2C%20fresh%20herbs%2C%20and%20cheese.%20Garnish%20with%20a%20little%20extra%20cheese%2C%20if%20desired.){kind=link}