Homemade Zucchini Pesto

Halve the zucchini lengthwise and slice into 3–4 mm thick rounds.

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add the zucchini and cook for about 5 minutes, stirring occasionally, until tender and lightly golden.

Reduce the heat to medium. Add the minced garlic and ½ teaspoon of salt. Cook for another 2–3 minutes until fragrant and the zucchini is nicely browned.

Transfer the zucchini to a blender cup and let it cool slightly.

Add the spinach, basil, almonds, Parmesan, lemon juice, the remaining tablespoon of oil, and ½ teaspoon of salt.

Pulse until smooth and creamy.