Zucchini With Pesto - cooking recipe

Ingredients

3/4 c. tightly packed fresh basil leaves
1/4 c. grated Parmesan cheese
1 Tbsp. pine nuts
2 garlic cloves, cut in half
1 Tbsp. water
1 Tbsp. olive oil
4 small zucchini, cut into julienne strips (about 3/4 lb.)
2 tsp. pine nuts, toasted
fresh basil sprigs (optional)

Preparation

Wash basil leaves thoroughly in lukewarm water and drain well. Add basil and next 3 ingredients to food processor bowl and process until smooth.
Combine water and oil; with processor running, pour oil mixture through food chute in a slow, steady stream until combined.
Set aside.