Ingredients
1⅓lbszucchini,(2 to 3 pieces, depending on size)
6tbspextra virgin olive oil
2garlic cloves,thinly sliced
½cupfresh basil leaves,plus more for garnish, if desired
2tsplemon juice,fresh
1tspkosher salt
Preparation
Halve the zucchini crosswise and cut off the ends so they stand flat. Cut off the outer flesh of the zucchini, leaving the inner seed cores behind. Discard the cores. Cut the zucchini into 1-inch pieces.
In a small saucepan, combine the zucchini pieces with the olive oil and garlic and bring to a boil over high heat. Add the basil leaves, stir, and cook for 1 minute.
Transfer the mixture to a blender and add the lemon juice and salt. Pulse to a chunky purée.
Transfer the pistou to a small bowl and serve warm. Enjoy!
