Zucchini Pesto

Ingredients

8 oz cooked fusilli, reserve 1 cup cooking water

2 zucchinis, chopped into 1/2" cubes

1/4 cup grated pecorino cheese

10-12 basil leaves

2 tbsp almonds

Olive oil

Salt & pepper to taste

Reserve basil leaves, chopped almonds, sliced cherry tomatoes, and grated pecorino for garnish

Directions

1. Make the pesto by combining zucchini, almonds, basil leaves, pecorino, and olive oil in a food processor and blend until smooth. Season with salt and pepper.

2. Transfer pesto to a large bowl and add pasta; mix together.

3. Slowly add pasta water until the consistency is to your liking (you may not use the full cup of reserved pasta water).

4. Serve pasta with extra basil, chopped almonds, tomatoes, and cheese for garnish.