Ingredients
- ¼ cup lightly toasted hazelnuts (coarsely chopped)
- 3 cups loosely packed fresh basil leaves (divided)
- ¼ cup fresh flat-leaf parsley leaves
- 3/4 cup olive oil (plus more if needed)
- ½ cup fresh lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper (plus more for seasoning)
- 2 cans (15 oz each) cannellini beans (drained and rinsed)
- 1 pound baby zucchini (trimmed and thinly sliced on the diagonal)
- 1 yellow bell pepper (cut into ⅓‑inch dice)
- 4 green onion, sliced (white and light green parts)
- Parmesan cheese (as needed for garnish)
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