Zucchini Pesto

Nutrition Facts Canadian

1 Portion 0g Total Servings: 0

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

Fat / Lipides 0

Saturated / Saturé 0

+ Trans / Trans

Cholesterol / Cholestérol 0

Sodium / Sodium

0mg

Carbohydrate / Glucides 0

Fibre / Fibres 0

Sugars / Sucres 0

Protein / Protéines 0

Vitamin A / Vitamine A

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

Per 1 portion 0g Total Servings: 0

Amount Per Serving

Calories

Calories from Fat 0

% Daily Value ^*

Total Fat 0

Saturated Fat 0

+ Trans

Cholesterol

0mg

Sodium

0mg

Total Carbohydrates 0

Fiber 0

Sugars 0

Protein 0

Vitamin A 0%	•	Vitamin C 0%
Calcium 0%	•	Iron 0%
Thiamine 0%	•	Riboflavin 0%
Niacin 0%	•	Folate 0%

* Based on a 2000 calorie diet

Prep time

10 mins

Cook time

2 mins

Total time

72 mins

Ingredients

1 cup fresh basil - stems removed (24 g)
2 medium zucchini – peeled/chopped (220 g)
½ cup pumpkin seeds – unsalted/shelled (70 g)
½ tsp salt (2 g)
1 tsp black pepper (2 g)
2 tbsp olive oil (30 g)
½ large lemon - zested (3 g)
2 tbsp lemon juice- fresh (20 g)
2 garlic cloves- minced (7 g)

Directions

Blanch basil leaves (about 30 seconds in boiling water). Transfer basil to ice water to cool and pat dry.
Chop basil and place in a food processor with remaining ingredients. Pulse until combined.
Place in a bowl and cover. For best flavour, refrigerate for 1 hour prior to using.

Tips & Variations

Zucchini Pesto can be stored for 1 week in the refrigerator.