Ingredients
- 2 lbs. zucchini, thinly sliced lengthwise
- 9 oz. frozen artichoke hearts, thawed and well-drained
- Zest of 1 lemon
- 1 T. fresh lemon juice
- 2 cloves garlic, minced
- 1 c. parsley, chopped
- 1/4 c. walnuts
- 1/4 t. salt
- 1/4 t. freshly ground black pepper
- 1/4 c. extra virgin olive oil
- 2 T. fresh Parmesan cheese, grated
Tip: Screenshot this list for easy reference while shopping
Instructions
- Heat the grill to high and quickly sear the zucchini.
- Combine remaining ingredients in a food processor and pulse, scraping down the sides of the bowl, until pesto reaches desired texture.
- Spread a tablespoon or so of pesto onto each piece of zucchini. Roll and serve.