Friday, April 29, 2011

Meatless Monday Recipe-Zucchini Pesto

Zucchini Pesto

Since I'm seeing lots of zucchinis at the farmers markets I thought this would be a great recipe to share. If you like an added kick, add (depending on taste) 1/4 teaspoon of crushed red pepper.

Pesto is a delicious topping for steamed vegetables.

2 small zucchini or other summer squash
1 medium garlic clove
2 cups packed fresh basil leaves
2 teaspoons olive oil
1/4 teaspoon salt

Cut zucchini into 1-inch chunks (you should have about 2 cups). Steam chunks over boiling water for about 5 minutes, or until it is just tender when pierced with a sharp knife.
Place garlic and basil into a food professor fitted with a metal blade and chop until fine. Add zucchini, oil, and salt. Pulse until everything is finely chopped.

Per 1 tablespoon

Calories: 17; Fat: 1.2 g; Saturated Fat: 0.2 g; Calories from Fat: 62.4%; Cholesterol: 0 mg; Protein: 0.5 g; Carbohydrates: 1.6 g; Sugar: 0.5 g; Fiber: 0.8 g; Sodium: 75 mg; Calcium: 20 mg; Iron: 0.4 mg; Vitamin C: 3.2 mg; Beta Carotene: 454 mcg; Vitamin E: 0.2 mg

Source: Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.


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