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Zucchini Pesto

Ingredients
  Zucchini 6 Small, cut into julienne strips
  Chopped fresh basil leaves 1 1⁄2 Cup (24 tbs)
  Olive oil 2 Tablespoon
  Pine nuts 3 Tablespoon
  Garlic 2 Clove (10 gm)
  Grated parmesan cheese 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Butter/Margarine 3 Tablespoon, divided
Directions

MAKING
1) Sprinkle some salt over the zucchini and keep aside.
2) Position knife blade in a processor bowl and add basil, olive oil, pine nuts, and garlic.
3) Blend till smooth.
4) Add Parmesan cheese, 1/2 teaspoon salt, and 2 tablespoons butter.
5) Blend for 10 seconds, till the consistency appears smooth.
6) In a pan, add remaining 1 tablespoon butter.
7) Add zucchini and saute for about 3 minutes, or till crisp-tender.
8) Add in the basil mix, tossing gently till coated.

SERVING
9) Serve hot with a sprinkle of cheese.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Saute
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Zucchini
Interest: 
Quick
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
8

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 199 Calories from Fat 147

% Daily Value*

Total Fat 17 g25.9%

Saturated Fat 6.4 g32.1%

Trans Fat 0 g

Cholesterol 25.8 mg8.6%

Sodium 372 mg15.5%

Total Carbohydrates 6 g1.9%

Dietary Fiber 1.5 g6.2%

Sugars 2.3 g

Protein 8 g16.8%

Vitamin A 13.5% Vitamin C 34%

Calcium 20.2% Iron 5.7%

*Based on a 2000 Calorie diet

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Zucchini Pesto Recipe