Roasted zucchini and basil pesto is versatile and can be used in many creative ways such as stirred into soup, used as a veggie dip, added as a pizza topping, roast veggies with it, spread onto bread, toss with pasta, in mash, as a marinade or dressing, add into omelets and in stews.

Makes 30 tablespoons.

Ingredients
• 2 cups packed fresh basil
• 1 zucchini
• 3 Tbsp of pine nuts
• 3 large garlic cloves
• 2 Tbsp of lemon juice
• 4 Tbsp of nutritional yeast
• Pinch of salt
• 3 Tbsp of extra virgin olive oil
• 6Tbsp of water

Directions
1. Preheat oven to 180C
2. Cut zucchini in half lengthways and then cut into slices. Place on baking paper, drizzle on some olive oil, salt, and pepper, and place in the oven for around 30 minutes until soft.
3. Set aside and allow to cool
4. Add the basil, nuts, garlic, lemon juice, nutritional yeast, sea salt, and cooked zucchini into a blender blend/mix on high until a paste forms.
5. Once a paste has formed start to add olive oil a little at a time until all blended.
6. Taste and adjust flavour as needed.

Ideas:

I made this gluten-free penne pasta with my last batch of anti-Inflammatory Roasted Zucchini and Basil Pesto. Cook pasta and add pesto. I grilled some extra zucchini to go on the top of this past sprinkled with extra basil and pine nuts. The leftover pasta mixed well with my other salads to make a healthy quick lunch option.