Pesto (With Zucchini)
- 2 medium size zucchini. Wash, dice and steam for 10 minutes till soft.
While cooking zucchini blend in a blender till smooth:
- 2 C. fresh basil
- 3⁄4 tsp salt
- handful of pecans
- 3⁄4 tsp garlic granules
- 2 cloves garlic
- 2 tsp. olive oil
- 1 spoonful vegan cream cheese
- water or soy/almond milk as needed to help blend
When the zucchini is cooked and soft add to the blender and blend with the other ingredients.
When blended add back to a sauce pan and simmer a little. This seems to cook the basil and keeps it from turning brown when exposed to the air.
The cool thing about using zucchini in this recipe is that it is green like the basil and adds a creaminess without a lot of oil.
Tastes good over whole wheat fettuccini or linguini noodles.