2cups (200g)grated zucchini (measured after squeezing),about 2 small zucchini
¼cupgrated parmesan cheese
2-3teaspoonslemon juice
1teaspoonlemon zest
2-3tablespoonsExtra Virgin Olive Oil
Instructions
Grate zucchini using the side holes of a box grater. Squeeze all excess water using a kitchen towel or cheesecloth.
Place basil, almonds, and garlic in a food processor/blender and pulse until finely chopped. Add zucchini, cheese, lemon juice and zest and blend until combined.
With the processor/blender running, drizzle in olive oil umtil pesto reaches desired consistency.
Notes
To store:
Transfer to an air-tight container and store in the refrigerator for up to one week. Drizzle a thin layer of olive oil on top.
To freeze, transfer to a ice cube or freezer tray. Will keep for up to 3 months.