Grilled Zucchini with Pesto

Ingredients

Grilled Zucchini
• 2 medium zucchini
• 2 tbsp olive oil
• Salt and pepper
• 1/4 cup pesto sauce (jarred or homemade)
Homemade Pesto
• 1 cup packed fresh basil leaves
• 2 tbsp toasted pine nuts
• 1/3 cup Parmesan cheese
• 2 cloves garlic, coarsely chopped
• 1/4 cup olive oil
• Salt and pepper

Instructions

1. Preheat the grill to medium high.
2. Slice the zucchini on a diagonal in 1/2 inch slices. Cutting diagonally makes the slices longer and less likely to fall between the grate.
3. Do not season or oil your zucchini, but lay directly on the grill. If your grill is likely to stick you can lightly oil the grates beforehand.
4. Grill until tender and lightly charred, about 5 minutes per side. Remove to a platter and brush with olive oil, then season lightly with salt and pepper.
5. Drizzle the pesto lightly overtop.
If you want to make your own pesto:
6. Add all the ingredients to a blender or food processor and blend until smooth. This will make more than you need for the zucchini but you can store it in a glass jar in the fridge for up to a week.