Zucchini Pesto 1/3 cup tightly packed fresh basil leaves 2 tablespoons pine nuts (or coarsely chopped walnuts 2 tablespoons freshly-grated Parmesan cheese 2 cloves garlic, halved 1 tablespoon olive oil 1 1/4 pounds zucchini, trimmed and cut into strips Salt and pepper, to taste Combine first 5 ingredients in blender or food processor fitted with metal blade. Process, turning on and off until basil and nuts are coarsely chopped. Set aside. Heat oil over medium heat. Add zucchini. Stir fry until heated through but still crisp, about 3 minutes. Season with salt and pepper. Stir in pesto mixture. Mix well. Transfer to heated platter.