Zucchini Pestosource: somewhere on the internet...but not really sure where.
3 medium zucchini (or 1 gigantic homegrown one)
2 tsp sea salt
2 garlic cloves, minced
1/4 cup basil, shredded
1/2 cup almonds, toasted and finely chopped
1 Tbsp thyme leaves, chopped
1/2 cup finely shredded parmesan cheese
Juice from one lemon
1/2 tsp fresh lemon zest
3-4 Tbsp extra virgin olive oil
freshly cracked black pepper
extra sea salt if necessary
Using a box grater, coarsely grate the zucchini. Place the shredded zucchini on a fresh kitchen towel and sprinkle with salt. Allow to sit for 5 minutes. Squeeze the towel to remove all excess moisture that you possibly can.
Put zucchini in a medium sized bowl. Add the garlic, basil, almonds, thyme, parmesan, lemon juice, lemon zest and 3 Tbsp olive oil. Stir until well combined. Add pepper and taste. Add more salt and olive oil, a little at a time, if necessary. Refrigerate for at least an hour before serving.
Serve with pita, pita chips, toasted ciabatta bread, crackers, etc.