Pan Seared Zucchini With Pesto And Toasted Almonds

1. 1

   Blitz a few good handfuls of basil and mint in a processor with 2 cloves garlic, salt and freshly ground black pepper, a handful of toasted almonds. When thoroughly pulverized with lid on and motor running drizzle in extra virgin olive oil until combined. Remove from bowl and fold in Parmigiano Reggiano and set aside.

2. 2

   Sear zucchini rounds in hot olive oil, turning once until just browned on both sides, seasoning with salt. Remove to a plate and toss with pesto, topping with rest of toasted almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.