Ingredients

3/4 cup tightly packed fresh basil leaves

1/4 cup grated Parmesan cheese

1 Tablespoon pine nuts

1/8 teaspoon pepper

2 cloves garlic, cut in half

1 Tablespoon water

1 Tablespoon olive oil

Vegetable cooking spray

4 small zucchini, cut into very thin strips

2 teaspoons pine nuts, toasted

Preparation

  1. Wash basil leaves thoroughly in lukewarm water, and drain well.

  2. Position knife blade in food processor bowl; add basil, Parmesan cheese, and next 3 ingredients. Process until smooth. Combine water and oil; with processor running, pour oil mixture through food chute in a slow, steady stream until combined. Set aside.

  3. Coat a skillet with cooking spray; place over medium heat until hot. Add zucchini; saute until crisp-tender. Add basil mixture; toss well. Transfer to a serving dish. Sprinkle with pine nuts. Garnish with basil sprigs, if desired.