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Nov 21, 2017
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RECIPES
Zucchini Pesto
Serves approximately 2 cups
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Photo by Jonathan Gayman
July 2012

Zucchini Pesto
Read the article: Gorging on Gourds

INGREDIENTS

1 lb. zucchini
Olive oil
4 garlic cloves
1 tsp. dried thyme
Salt and freshly ground black pepper to taste
1/4 cup Parmesan cheese

PREPARATION

• Pulse the zucchini in a food processor until finely diced. Continue to pulse as you pour in a stream of olive oil through the chute until the mixture is smooth.
• Add the garlic cloves, dried thyme and salt and pepper to taste. Pulse to combine, adding more oil if needed to reach the desired consistency.
• Add the Parmesan and stir.
• Toss with cheese tortellini.

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