Recipe - Walnut Zucchini Pesto Sauce (Seasons Cafe)

2 md Zucchini; trimmed and minced
1 small Onion; peeled and minced
2 Cloves garlic
One half cup Parsley; stems removed
One half cup Fresh basil; stems removed
2 cup Walnut pieces
One half cup Freshly grated romano cheese
1 cup Virgin olive oil
One fourth teaspoon Salt
One fourth teaspoon Pepper
Pasta cooked
(your choice)

Combine zucchini, onion, garlic, parsley, basil and walnuts in food
processor. Process to a coarse texture. Add Romano cheese and process while
drizzling in oil. Season with salt and pepper.

To serve: warm slightly and toss with your favorite pasta. Easy to make.
Can do ahead. Serves: 6

Source: Season's Cafe, Pittsburgh, Pennsylvania, Chef Martin Thomas.
Cookbook: Three Rivers Cookbook III, The Good Taste of Pittsburgh, Child
Health Association of Sewickley, PA..a nonprofit which benefits area
children (phone 18006248753). Note: books are sold in volumes #I,#II,and
#III. I found them at Borders Bookstore.

Recipe by: Chef Martin Thomas, Season's Cafe, Pennsylvania

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