Zucchini Almond Pesto

October 11, 2016

Ingredients

• 1 Tbsp Caramelized Garlic Olive Oil
• 2 Zucchini thinly sliced
• 1 cup packed Basil Leaves
• 1/2 cup Pecorino Romano Cheese grated
• 1/4 cup Almonds
• 2 Tbsp Balsamic Vinegar (White Balsamic Vinegar or Dark Balsamic Vinegar)
• 1/3 cup Caramelized Garlic Olive Oil
• 1/2 tsp Sea Salt (Sriracha or Habanero)
• Fresh Ground Black Pepper

Instructions

1. Heat 1 Tbsp Caramelized Garlic oil in a large skillet over medium high heat. Add zucchini and cook until slightly golden and tender. Set aside.
2. In a food processor pulse the sautéed zucchini, basil, pecorino cheese, almonds, and vinegar. Process until a paste forms. With the processor running, slowly drizzle in the olive oil. Taste and add salt and pepper to your liking.
3. Serve your zucchini pesto as an appetizer with fresh bread or crostini, as a main course over grilled chicken or seafood, or as a side dish tossed with warm pasta, risotto, or quinoa.