Zucchini Pesto

• 1 cup (packed) fresh basil leaves
• 1/4 cup walnuts (1 ounce), toasted
• 2 garlic cloves
• 3 small zucchini (about 9 ounces), trimmed, cut into 1/2-inch pieces
• 1/2 cup (packed) freshly grated Parmesan cheese
• 1 green onion, chopped
• 1/2 cup plus 2 tablespoons olive oil
• Assorted raw vegetables

1. Blend basil, walnuts and garlic in processor until finely chopped.
2. Add zucchini, Parmesan cheese and greed onion; process until coarsely chopped.
3. Add oil.
4. Using on/off turns, process until mixture is finely chopped.
5. Season pesto to taste with salt and pepper.
6. Transfer to bowl.
7. (Can be prepared 2 days ahead.
8. Press plastic wrap onto surface of pesto and refrigerate.)
9. Serve with assorted raw vegetables.

fresh basil, walnuts, garlic, zucchini, parmesan cheese, green onion, olive oil, vegetables

Taken from www.epicurious.com/recipes/food/views/zucchini-pesto-4569 (may not work)