Lemony zucchini arugula pesto is a great refreshing way to use up your garden zucchinis! Try the pesto as a dip or a sandwich spread.
Author: Alison's Allspice
Recipe type: Condiment
Cuisine: American
Serves: 1½ cups
Ingredients
½ cup pecans
1½ lbs zucchini (1 large or 2 small)
2 TBS olive oil, divided
3 garlic cloves
1 cup packed arugula
½ a lemon, juiced (about 2 TBS)
½ tsp lemon zest
¼ tsp salt and pepper, each
⅓ cup grated Parmesan cheese
Instructions
Toast pecans in a large skillet until fragrant and lightly browned, 3-5 minutes. Remove from the skillet.
Shred the zucchini using a box grater or food processor fitted with a shredding disk.
Place zucchini in a clean kitchen towel and squeeze out as much moisture as you can.
Combine the zucchini, and 1 TBS olive oil in the skillet. Cook uncovered over medium heat for 15 minutes, stirring occasionally. Let the zucchini brown, but not burn.
Combine arugula, garlic and toasted pecans in a food processor fitted with a S-blade. Process until finely chopped.
Add remaining oil, cooked zucchini, lemon juice and zest, and salt and pepper. Process until combined.
Stir in Parmesan Cheese.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/lemony-zucchini-arugula-pesto/