Another variation on a theme, this Grilled Zucchini Pesto Spirals appetizer will add some color to the table. Combine with Summer Squash Spirals for a festive plate.
1 cup basil leaves
1 small garlic clove
1/4 cup toasted pine nuts
1/2 cup olive oil
3/4 cup grated Parmesan cheese
Salt and black pepper, to taste
The pesto should be very thick.
1. Combine basil leaves, garlic, and pine nuts in a food processor; pulse until well-blended.
2. Gradually pour in 1/2 cup olive oil and Parmesan cheese; pulse again.
3. Adjust seasoning with salt and black pepper, as desired.
1.Thinly slice zucchini lengthwise; brush lightly with olive oil, salt and black pepper to taste.
2. Grill until marked on both sides and tender, about 1 minute per side. Remove and cool.
3.Spread about 1 teaspoon of pesto on 1 side of each grilled zucchini slice; roll up and secure with a toothpick.