Zucchini Pesto

OMG! My mouth is having a party right now. I seriously just made this in 8 minutes - from fridge to plate. If you haven't bought a vegetable spiral slicer yet - you need to get online immediately and order one. It's the bees-knees of kitchen gadgets and mine only cost $17.50AUD with free postage! When I shop tomorrow, I'm buying more basil and 2 kilos of zucchini!  I can't wait to make this for my vegetarian daughter. This serves 4.

Ingredients:

• 4 zucchinis spiralled through the spiral slicer (ends removed but skin left on)
• 2 cloves of garlic
• 1 bunch of basil (stalks removed)
• 4 tablespoons olive oil for basil
• 1 tablespoon olive oil for the saucepan (or water - it's just to stop the zucchini sticking)
• 2 tablespoons pine nuts
• A good pinch of salt
• 1 tablespoon of a parmesan-like cheese, grated (I used Grana Padana)
• Small piece of basil for garnishing
• Extra cheese for garnishing if you please

Method:

1. After spiralling your zucchini, place in a saucepan in one tablespoon of olive oil (or water) and let it warm up slowly on a low heat.  You don't need to cook it - it's simply to warm through. The oil (or water) is only to stop the zucchini sticking to the bottom of the pan
2. In a food processor blend the garlic, basil, olive oil, pine nuts, salt and cheese. If it looks  crumbly, add a bit of water but not too much. I added about 1 teaspoon of water after pushing the pesto down the sides of the food processor and gave it one more pulse
3. Once the pesto is made, spoon it on top of the zucchini in the saucepan and gently fold through. If it looks like there is too much pesto, don't add it all.  I had pesto left over so put the rest of it in the fridge
4. Stir the zucchini gently to warm through. It doesn't require cooking - only warming. Once it's warm enough, serve and garnish with basil and cheese if you like.

 Here is the spiral slicer I bought.

This is it with the zucchini - it took 20 seconds to do one.

D-E-L-icious  XD