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Grilled Zucchini Ribbons With Pesto And White Beans
Ingredients
- 1 1/4 to 1 1/2 pounds zucchini, thinner longer ones are ideal here
- Olive oil
- Coarse or kosher salt
- Freshly ground black pepper
- 1 lemon
- 1 3/4 cups (from 1 15-ounce can) small-to-medium-sized white beans, drained (I used – Goya’s Great Northern beans)
- 1 garlic clove, peeled
- A 2-ounce bundle of basil (this is the small clamshell size at most groceries)
- 1 to 2 tablespoons white wine vinegar
- Coarsely grated parmesan, to taste
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