Zucchini Pesto Veggie Dip

It seems that an easy item to bring to parties when you're eating Paleo, would be a veggie platter.  Tasty, crisp, fresh veggies all arranged prettily on a platter.  But then...what do you dip them in?  Most dressings people use are full of dairy or highly processed things I can't pronounce.  Regular Pesto sauce is tasty, to be sure, but isn't quite the right consistency for me.  An easy remedy, I found, was adding zucchini, and you've got a thicker dip that tastes good with any veggie you attack it with!



4 oz fresh basil - leaves torn off
6 sundried tomato halves (use the ones packed in olive oil)
3 large cloves of garlic
1/2 cup unsalted macadamia nuts
 1/4 tsp sea salt
fresh ground pepper to taste
2 zucchinis (about 6 inches each), ends trimmed and cut into 1-inch rounds
1/2 cup olive oil (give or take...add to the consistency you prefer)
**Optional - add different spices of choice - I added sage to mine
Raw veggies for dipping (carrots, snap peas, broccoli, celery, jicama, bell pepper, zucchini-double dose!, cucumber)

In a food processor, drop in all the basil leaves and pulse a few times to chop them up.  Then add the sundried tomatoes and garlic, pulse a few times.  Add in the macadamia nuts and turn on for about 10 seconds or until the nuts are chopped up small.  Add the salt, pepper and zucchinis (yes, add them raw) and turn on until the zucchinis begin to blend up.  Then pour in the olive oil in a small stream to combine (add in desired spices here too, if desired).  If some of the zucchini pieces don't all blend up, change to pulse for a few times and then switch back.  (makes about 2 cups)

Serve in a bowl with lots of veggies for dipping.

This recipe is versatile.  I also ate a dollop of it on top of my steak for dinner.  If two cups of pesto dip seems like it will be a lot to plow through, you could stick half of it in a jar and freeze for later enjoyment!!