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–+ servings

Lemon-Zucchini Pesto Pasta

Marla Hingley
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 6

Ingredients
  

  • 1 small zucchini chopped
  • 1 cup cilantro/Italian parsley
  • 1/3 cup toasted hazelnuts peeled
  • 1 clove garlic
  • Zest & juice from 1 lemon
  • ½ tsp salt
  • ½ cup olive oil
  • ½ cup Parmesan grated

Instructions
 

  • 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.
  • Scrape pesto into a bowl and stir in cheese.
  • Prepare your favorite GF pasta, and toss with pesto. Add a bit of oil or reserved pasta water to loosen mixture if desired.

Notes

Pesto freezes great, so make an extra batch and use next time for a quick meal.
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