- Yield about 3 cups
A summery pesto made with zucchini and basil makes a great low-fat sauce for steamed vegetables.
- 2 small zucchini or other summer squash
- 1 medium garlic clove
- 2 cups packed fresh basil leaves
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- Cut zucchini into 1-inch chunks (you should have about 2 cups). Steam chunks over boiling water for about 5 minutes, or until it is just tender when pierced with a sharp knife.
- Place garlic and basil into a food professor fitted with a metal blade and chop until fine. Add zucchini, oil, and salt. Pulse until everything is finely chopped.
Reprinted with permission from Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D., courtesy of The Cancer Project