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Zucchini Pesto
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| 2/3 c | zucchini, sliced |
| 1 T | olive oil |
| 1 c | fresh basil, loosely packed |
| 1/4 c | Parmesan cheese |
| 3 T | pine nuts, toasted |
| 4 | garlic cloves, halves |
| 1/3 c | water, (or reserved cooking liquid from pasta) |
Sauté zucchini in oil until tender. Remove from heat and cool slightly.
Combine basil, cheese, pine nuts, garlic, water, and cooled zucchini in a food processor. Cover and process until puréed.
Toss with cooked pasta.
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