Cucumber Pesto
A couple of weeks ago, I had about 20 cucumbers from a produce box sitting in my fridge. Considering I had already made pickles, relish, used them raw and in anything else I could think of, I was running out of ways to use them up. I then noticed some recipes for zucchini pesto on Pinterest and figured I would try a cucumber version instead. This Cucumber Pesto would be great on pasta, chicken or thinned out and used as salad dressing. You will want to use it pretty quickly though, since the consistency can get weird after a couple days.
Recipe
Ingredients
- 2 cups of basil
- 1 cup of cucumber, roughly chopped
- 1/4 cup pine nuts
- 1/2 cup of parmesan
- 1/2 lemon, juiced
- salt and pepper
- olive oil (about 3/4 cup)
Combine all of the ingredients in a blender or food processor besides the olive oil. Once everything is combined, slowly add in the olive oil until a smooth consistency is reached.
