Zucchini With Pesto

• 3/4 cup tightly packed fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1 Tablespoon pine nuts
• 1/8 teaspoon pepper
• 2 cloves garlic, cut in half
• 1 Tablespoon water
• 1 Tablespoon olive oil
• Vegetable cooking spray
• 4 small zucchini, cut into very thin strips
• 2 teaspoons pine nuts, toasted

1. 1) Wash basil leaves thoroughly in lukewarm
2. water, and drain well.
3. 2) Position knife blade in food processor bowl; add basil, Parmesan cheese, and next 3 ingredients. Process until smooth. Combine water and oil; with processor running, pour oil mixture through food chute in a slow, steady stream until combined. Set aside.
4. 3) Coat a skillet with cooking spray; place over medium heat until hot. Add zucchini; saute until crisp-tender. Add basil mixture; toss well. Transfer to a serving dish. Sprinkle with pine nuts. Garnish with basil sprigs, if desired.

tightly packed fresh basil leaves, parmesan cheese, pine nuts, pepper, garlic, water, olive oil, vegetable cooking spray, zucchini, pine nuts

Taken from www.epicurious.com/recipes/member/views/zucchini-with-pesto-52432571 (may not work)