Zucchini & Spinach Pesto

Name: Zucchini & Spinach Pesto | Sobeys Inc.
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Serves: 4
Cuisine: International
Ingredients: 250 mL chopped zucchini; 250 mL baby spinach; 60 mL pumpkin seeds, toasted; 60 mL grated Parmesan cheese; clove garlic, roughly chopped; 5 mL finely grated lemon zest; 60 mL extra virgin olive oil; 30 mL lemon juice

15 mins

Prep Time

10 mins

Serves

Very Easy

15 Minutes or Less Vegetarian Sauces italian

Cooking Mode

1 cup chopped zucchini
1 cup baby spinach
¼ cup pumpkin seeds, toasted
¼ cup grated Parmesan cheese
1 clove garlic, roughly chopped
1 tsp finely grated lemon zest
¼ cup extra virgin olive oil
2 tbsp lemon juice

1 cup chopped zucchini
1 cup baby spinach
¼ cup pumpkin seeds, toasted
¼ cup grated Parmesan cheese
1 clove garlic, roughly chopped
1 tsp finely grated lemon zest
¼ cup extra virgin olive oil
2 tbsp lemon juice

Directions

1Add zucchini, baby spinach, pumpkin seeds, cheese and garlic to a food processor. Pulse until finely chopped. Add lemon zest, olive oil, lemon juice and purée until smooth.

Tips

Serve with linguine or as a sauce with roasted chicken or fish.

Disclaimer

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Personal Note

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Personal Note

15 Minutes or Less Vegetarian Sauces italian