ZUCCHINI BASIL PISTOU

Zucchini-Basil Pistou

Adapted from Chef Thomas Keller via Food & Wine

Servings: about 1-1/2 cups

Total Time: 15 Minutes

INGREDIENTS

• 1-1/3 pounds zucchini (2-3 zucchini, depending on size)
• 6 tablespoons extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 1/2 cup fresh basil leaves, plus more for garnish if desired
• 2 teaspoons fresh lemon juice
• 1 teaspoon kosher salt

INSTRUCTIONS

1. Halve the zucchini crosswise and cut off the ends so they stand flat. Cut off the outer flesh of the zucchini, leaving the inner seed cores behind. Discard the cores or save for soup. Cut the zucchini into 1-inch pieces.
2. In a small saucepan, combine the zucchini pieces with the olive oil and garlic and bring to a boil over high heat. Add the basil leaves, stir, and cook for one minute. Transfer the mixture to a blender and add the lemon juice and salt. Pulse to a chunky purée. Transfer the pistou to a small bowl and serve warm. 
3. Freezer-Friendly Instructions: The pistou can be frozen in an airtight container for up to 3 months. Reheat in the microwave or on the stovetop until heated through.