Walnut pesto and zucchini pizza (Noci e zucchini) from Saveur Magazine, May 2013 (#156) (page 52)

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Notes about this recipe

  • Rutabaga on August 24, 2014

    The creamy walnut pesto makes for an unusual sauce, but I like he rich nutty flavor and the fact that it brings some protein to a vegetarian pizza. My husband, however, felt he would prefer a different sauce, and a garlic cream sauce would probably be a great alternative. If you make the sauce and fry the zucchini ahead of time, this comes together very quickly. It's a fun way to use zucchini and do something different for pizza night. I wish, however, that the ingredients were more specific than "two small zucchini". I used five very small zucchini, but after seeing how much they shrank down feel I really should have doubled that amount. Include the squash blossoms whenever possible.

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