Grilled Zucchini With Parmesan Pesto
 
 
Ingredients
  • 1 cup basil leaves
  • 1 small garlic clove
  • ¼ cup toasted pine nuts
  • ½ cup olive oil
  • ¾ cup grated Parmesan cheese
  • Salt and black pepper, to taste
  • 6 zucchini
  • Olive oil
Instructions
  1. Combine basil leaves, garlic and pine nuts in a food processor; pulse until well-blended.
  2. Gradually pour in ½ cup olive oil and Parmesan cheese; pulse again. The pesto should be very thick. Adjust seasoning with salt and black pepper, as desired.
  3. Thinly slice zucchini lengthwise; brush lightly with olive oil and sprinkle lightly with salt and black pepper.
  4. Grill until marked on both sides and tender (about 1 minute per side); remove and cool.
  5. Spread about 1 teaspoon of pesto on 1 side of each grilled zucchini slice; roll up and secure with a toothpick.
Recipe by fitlife.tv at http://fitlife.tv/4-healthy-recipes-for-an-epic-4th-of-july-season_original/nutrition/