Zucchini Boats - cooking recipe

Ingredients

3 c. fresh packed coriander
2 to 3 garlic cloves or to taste
3/4 c. walnut pieces
1/3 c. grated Parmesan
2/3 plus 3 Tbsp. olive oil
2 c. fresh corn
2 tomatoes, seeded and cut to pieces
4 zucchini, scrubbed

Preparation

In food processor, puree the coriander with garlic, walnuts, Parmesan and salt to taste.
With motor running, add 2/3 cup of oil in a stream and blend the pesto until it is smooth.
Transfer pesto to bowl; wrap and chill for 30 minutes.
(May be made 2 days in advance and kept chilled and covered.)