Zucchini Almond Pesto

ZUCCHINI ALMOND PESTO
Serve your zucchini pesto as an appetizer with fresh bread or crostini, as a main course over grilled chicken or seafood, or as a side dish tossed with warm pasta, risotto, or quinoa. 
Prep Time:  5 minutes - Cook Time:  5 minutes - Total Time:  10 minutes
Yield: 4-6 servings

Ingredients:
- 1 Tbsp Caramelized Garlic Olive Oil
- 2 Zucchini, thinly sliced
- 1 cup packed Basil Leaves
- 1/2 cup Pecorino Romano Cheese, grated
- 1/4 cup Almonds
- 2 Tbsp Dark Balsamic Vinegar
- 1/3 cup Caramelized Garlic Olive Oil
- 1/2 tsp Sea Salt (Sriracha or Habanero)
- Fresh Ground Black Pepper
Instructions:
  1. Heat 1 tbsp caramelized garlic oil in a large skillet over medium high heat. Add zucchini and cook until slightly golden and tender. 
  2. In a food processor pulse the sautéed zucchini, basil, pecorino cheese, almonds, and vinegar. Process until a paste forms. With the processor running, slowly drizzle in the olive oil. Taste and add salt and pepper to your liking.
  3. Serve your zucchini pesto as an appetizer with fresh bread or crostini, as a main course over grilled chicken or seafood, or as a side dish tossed with warm pasta, risotto, or quinoa.

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