Delicious with crudités, this dip is also quite good as a topper for chicken or fish.
Recipe information
Yield
Makes 2 cups
Ingredients
1 cup (packed) fresh basil leaves
1/4 cup walnuts (1 ounce), toasted
2 garlic cloves
3 small zucchini (about 9 ounces), trimmed, cut into 1/2-inch pieces
1/2 cup (packed) freshly grated Parmesan cheese
1 green onion, chopped
1/2 cup plus 2 tablespoons olive oil
Assorted raw vegetables
Preparation
Blend basil, walnuts and garlic in processor until finely chopped. Add zucchini, Parmesan cheese and greed onion; process until coarsely chopped. Add oil. Using on/off turns, process until mixture is finely chopped. Season pesto to taste with salt and pepper. Transfer to bowl. (Can be prepared 2 days ahead. Press plastic wrap onto surface of pesto and refrigerate.) Serve with assorted raw vegetables.
