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Crostini With Zucchini Pesto

Crostini With Zucchini Pesto

Adapted slightly from Ken Oringer, Tasting Table


I came across an ultrafresh loaf of bread so opted not to toast it. Feel free to do the same.

Crostini With Zucchini Pesto


  1. 3 medium zucchini (about 1 pound)
    2 teaspoons salt, plus more to taste
    2 garlic cloves, minced
    1/4 cup shredded basil
    1/2 cup Marcona almonds, finely chopped
    1 tablespoon thyme leaves, chopped
    1/2 cup grated parmesan cheese
    1 teaspoon fresh lemon juice
    1/2 teaspoon finely grated lemon zest
    4 tablespoons extra-virgin olive oil, divided
    Freshly ground black pepper
    1 loaf fresh, crusty bread, cut into 1/4-inch-thick slices


  1. Using a box grater, coarsely grate the zucchini. Place the shredded zucchini in the middle of a clean kitchen towel, and sprinkle with the 2 teaspoons of salt. Let sit for 5 minutes, then squeeze the towel to remove excess moisture. Repeat until as much liquid as possible has been released, then transfer the zucchini to a bowl.
  2. Add the garlic, basil, almonds, thyme, parmesan, lemon juice, lemon zest, and 3 tablespoons of the olive oil to the zucchini; toss to combine. Season to taste with salt and pepper, and refrigerate for an hour.
  3. Just before serving, drizzle the remaining 1 tablespoon of olive oil over the bread and grill or broil the bread until toasted, then let cool.
  4. Top each slice of bread with about a tablespoon of the zucchini pesto, and serve immediately.
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