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Zucchini Pesto 

Ingredients

• 4 Cups zucchini, cut into ¼  inch wide rounds
  
• ½ cup fresh basil leaves, coarsely chopped
  
• ¼ cup pine nuts
  
• 6 Tbsp olive oil
  
• 1 large garlic clove, minced
  
• 2 Tbsp Parmigiano Reggiano, freshly grated
  
• ½ to 1 tsp Kosher salt to taste 

Directions

Saute zucchini in half of olive oil over medium heat until tender when pierced through with a fork (about 5 minutes). Remove zucchini to bowl, leaving oil in pan, then add the garlic to pan. Saute for 30 seconds. Add garlic and oil from pan to bowl with zucchini. Place zucchini, garlic, olive oil in food processor. Add all remaining ingredients including other half of olive oil to food processor.

Pulse until all ingredients are well mixed and chopped, about 15 seconds. 
Serve at room temperature over toasted baguette rounds or top grilled chicken breast or sautéed shrimp. The sky is the limit with serving ideas so have fun experimenting.