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
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
Yield:1 1/2 cups
Category:Condiment
Cuisine:American
Ingredients
1/2 cup pecans
1 1/2 lbs zucchini (1 large or 2 small)
2 TBS olive oil, divided
3 garlic cloves
1 cup packed arugula
1/2 a lemon, juiced (about 2 TBS)
1/2 tsp lemon zest
1/4 tsp salt and pepper, each
1/3 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.