Zucchini Almond Pesto

Serve your zucchini almond pesto as an appetizer, as a spread on bread, on pastas, as a spread on chicken, and many many more ways! This pesto is a healthy homemade version that brings flavor to everything!

Ingredients

• 1 Tbsp Caramelized Garlic Olive Oil

• 2 Zucchini thinly sliced

• 1 cup packed Basil Leaves

• 1/2 cup Pecorino Romano Cheese, grated

• 1/4 cup Almonds

• 2 Tbsp Balsamic Vinegar (White Balsamic or Dark Balsamic)

• 1/3 cup Caramelized Garlic Olive Oil

• 1/2 tsp Sea Salt (Sriracha or Habanero)

• Fresh Ground Black Pepper

Instructions

1. Heat 1 Tbsp Caramelized Garlic oil in a large skillet over medium high heat. Add zucchini and cook until slightly golden and tender. Set aside.

2. In a food processor pulse the sautéed zucchini, basil, pecorino cheese, almonds, and vinegar. Process until a paste forms. With the processor running, slowly drizzle in the olive oil. Taste and add salt and pepper to your liking.

3. Serve your zucchini pesto as an appetizer with fresh bread or crostini, as a main course over grilled chicken or seafood, or as a side dish tossed with warm pasta, risotto, or quinoa.