Zucchini Pesto with Linguine – Rachael Ray

Ingredients

• Salt and pepper
• 2 small, firm zucchini (1 - 1 1/4 lbs.)
• 1/2 cup slivered or sliced almonds
• 1/2 cup fresh mint leaves
• 1/2 cup flat-leaf parsley leaves
• 2 cloves garlic, quartered
• 1 tablespoon fresh lemon juice
• About 1 cup Parmigiano-Reggiano
• 1/2 - 1/3 cup extra virgin olive oil (EVOO)
• 1 pound linguine or lemon-flavored spaghetti