Roasted Zucchini Pesto

It feels good to be back blogging and to be inspired again!

Yesterday, I made some roasted zucchini pesto and served it with zucchini noodles and grilled (lemon pepper) chicken for dinner. The pesto is awesome!

Here is what I did!

Roasted Zucchini Pesto

2 small/medium zucchinis
1 – 2 handfuls (about 1 cup- 1.5 cup)
1/4 cup pine nuts (walnuts would work, too!)
2 TBSP of Olive Oil
Parmesan Cheese (optional)

The Directions:
Start by washing and cutting off the ends of the zucchinis. Cut in halves. Brush on Olive Oil on the cut side and lay cut side down on the cookie sheet. Brush skin side with Olive Oil. Roast the zucchini at 400 degrees for 15 – 20 minutes. I am not sure how long I had mine in because I nursed the baby and the time was done! Just make sure they are roasted!

Cut the zucchini into smaller chunks and add to food processor. Add basil and begin to chop/mix/blend. Once the zucchini and basil are broken down into small pieces add the pine nuts or walnuts and continue to mix. I added maybe a TBSP at most of Olive Oil. Add Salt and Pepper and a little lemon or lime juice to prevent color change!

Feel free to add a little Parmesan if you would like but it did not need it at all!

ENJOY!