Roasted Zucchini Pesto

If you love pesto and are interested in something different, then this zucchini pesto is the ONE for you. I have used roasted zucchini, which adds extra complexity to the sauce, but you sure can use the raw one instead. Serve them with rye crackers or some toasted country bread.

• 500 g Zucchini
• 2 Garlic cloves
• 2 tbsp Ground almonds
• 2 tbsp Fresh basil, chopped
• 30 g Parmesan, grated
• 5 tbsp Olive oil
• 2 tsp Lemon juice
• Salt and black pepper

1. Preheat the oven to 200C/400F. Cut the zucchini into half lengthways. Grease a baking pan with a little of olive oil, and place the zucchini, cut side down, in the pan. Brush the zucchini with half tablespoon of olive oil. Roast zucchini for 15 minutes.
2. Cut the zucchini into small pieces and place them in a blender with garlic cloves, almond, and basil. Pulse unti the mixture is blended. Add in grated Parmesan and olive oil. Season the mixture with lemon juice, salt and black pepper. Serve with rye crackers.