Are you up to your ears in garden zucchini yet? How about a fresh-tasting Zucchini Pesto to help you get through it? It's quick, easy, oil-free, vegan and delicious!
½teaspoonHimalayan salt, more to taste (or preferred salt)
Fresh cracked pepper, to taste
3-4tablespoonswater
Instructions
Add all the ingredients (except the water) to a blender or food processor. Pulse for 10-20 times to combine and chop. Add the water as needed, and keep pulsing until you've reached desired consistency. I prefer my pesto with texture, but if you want it smooth, just blend on high for 30-60 seconds. Taste for seasoning and add more as needed.
Store in airtight container in the fridge for 3-4 days.
Notes
* Sometimes zucchini can be bitter. Give it a taste before using it in the recipe. * Yields about 7-8 ounces