(without Pine Nuts)

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RECIPE

Zucchini Pesto

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Using a whole pound of zucchini, this zucchini pesto is a wonderful way to add more veggies to a simple meal and put that summer zucchini to good use in a delicious way! Full of traditional pest flavors from garlic, basil, Parmesan cheese, and lemon, this easy homemade pesto also has add spinach and is made with almonds instead of pine nuts! 

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ABOUT

Dashed Trail
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PREP TIME

10 mins

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COOK TIME

15 mins

SERVINGS

4

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– Heat olive oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring occasionally, until softened about lightly golden brown. Turn the heat down, then stir in the garlic and kosher salt. Cook until the garlic is lightly toasted and the zucchini is well browned.

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1

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Transfer the cooked zucchini the bowl of a food processor fitted with the metal blade. Allow the zucchini to cool until just warm. Once the zucchini is cool, add the spinach, basil, nuts, parmesan, lemon juice, olive oil, and remaining salt.

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2

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Blend until creamy and mostly smooth, stopping to scrape down the sides of the bowl as needed.

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3

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Taste and add more salt and/or lemon juice as you’d like. Use the pesto right away or store in an airtight container in the refrigerator.

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&

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ENJOY!

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AUTHOR

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