Lemony Zucchini Arugula Pesto
 
Prep time
Cook time
Total time
 
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:
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
  1. Toast pecans in a large skillet until fragrant and lightly browned, 3-5 minutes. Remove from the skillet.
  2. Shred the zucchini using a box grater or food processor fitted with a shredding disk.
  3. Place zucchini in a clean kitchen towel and squeeze out as much moisture as you can.
  4. 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.
  5. Combine arugula, garlic and toasted pecans in a food processor fitted with a S-blade. Process until finely chopped.
  6. Add remaining oil, cooked zucchini, lemon juice and zest, and salt and pepper. Process until combined.
  7. Stir in Parmesan Cheese.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/lemony-zucchini-arugula-pesto/