Healthy Zucchini Pesto Sauce for Pasta

With a grater, use the bigger holes and grate the zucchini.  You can also use a food porocesser  Scoop zucchini out of the bowl and into a clean kitchen towel or a few layered paper towels. Wrap the towel into a ball around the zucchini, hold over the sink, and squeeze with your hands to press out some of the water.

Place the shreddeed zucchini in a bowl or in the food processor. Add the garlic cloves, pine nuts, Parmesan, basil, salt, and pepper. Process until smooth.

With the food processor running, slowly add olive oil until the pesto reaches your desired consistency. Taste and adjust seasoning as necessary.

If not using right away, transfer pesto to a jar or other airtight container in the fridge for up to 1 week.

Pour a thin layer of olive oil on top of the pesto before sealing the lid. This prevents oxidation and dull brown coloration.

To keep pesto longer, transfer to a freezer-safe container and freeze for up to 3 months. Transfer to the fridge to defrost before using.