Lemon-Zucchini Pesto Pasta
Author: Marla Hingley
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
  • 1 small zucchini, chopped
  • 1 cup cilantro/Italian parsley
  • ⅓ cup toasted hazelnuts (peeled)
  • 1 clove garlic
  • Zest & juice from 1 lemon
  • ½ tsp salt
  • ½ cup olive oil
  • ½ cup Parmesan, grated
  1. For the pesto, combine all ingredients but the oil and cheese into a food processor and pulse until coarsely chopped. With machine running, pour in oil.
  2. Scrape pesto into a bowl and stir in cheese.
  3. Prepare your favorite GF pasta, and toss with pesto. Add a bit of oil or reserved pasta water to loosen mixture if desired.
Pesto freezes great, so make an extra batch and use next time for a quick meal.
Recipe by Gluten Free Club at https://www.glutenfreeclub.com/lemon-zucchini-pesto-pasta/