A Twisted Classic: Angie’s Zucchini Pesto

My sister found this recipe on  Angie’s Recipes and we tweaked it just a little.  It’s pretty easy to make, really flavorful and kept well in the fridge for about 4 days.  It would probably have kept longer but we ate it all!  You could make this recipe substituting or supplementing the basil with parsley and or cilantro. If you and cheese are not on friendly terms you can leave it out or substitute with walnuts.  I liked this with flax crackers, I get the Foods Alive brand in cases of 6 from Amazon.com and every time I order them I think, I should be making my own.  So, coming soon, a recipe for homemade flax crackers, it’s about time.  This is the picture from Angie’s recipe, I forgot to take a picture of the pesto we made and then, like I said, it got all eaten up : – )

Zucchini Pesto from Angie's Recipes

Ingredients for delicious, nutritious Zucchini Pesto!
  • 2 medium Zucchini
  • 2 Garlic cloves
  • 2 tbsp Ground almonds
  • one bunch fresh basil, stems removed
  • 1/4-1/3 cup grated Parmesan or Romano cheese
  • 5 tbsp Olive oil
  • 2 tsp Lemon juice
  • Salt and black pepper
  1. Preheat the oven to 400F. Cut the zucchini into half lengthways. Grease a baking pan with a little of olive oil, and place the zucchini, cut side down, in the pan. Brush the zucchini with half tablespoon of olive oil. Roast zucchini for 15 minutes.
  2. Let the zucchini cool, chop into smaller pieces.  They are going in the blender so no worries about uniform chopping.  Gently squeeze out some of the moisture and then put the zucchini into the blender or Cuisinart.
  3. Add the garlic cloves, almond, and basil. Pulse until the mixture is blended. Add in grated Parmesan and olive oil. Season the mixture with lemon juice, salt and black pepper. Serve with flax crackers.