1 medium-large zucchini, diced very finely
1 clove garlic
1/4 cup coarsely torn or chopped fresh basil
3 T. pine nuts
3 to 4 T. extra-virgin olive oil
In mortar mash garlic with pinch of salt, if desired.
Work in basil and pine nuts until smooth.
Work in olive oil, then finely chop zucchini.
Serve as relish or dip.
- Contributed by Jan Jenson