Not only are these appetizers incredibly simple, they're delicious and pretty. Make up a batch or two for your next party and let the compliments roll in. For a little extra color on the table, consider using some summer squash in place of some of the zucchini. For a stiffer pesto, start with part of the oil and drizzle in until you've reached the desired consistency.
2 lbs. zucchini, thinly sliced lengthwise
9 oz. frozen artichoke hearts, thawed and well-drained
Zest of 1 lemon
1 T. fresh lemon juice
2 cloves garlic, minced
1 c. parsley, chopped
1/4 c. walnuts
1/4 t. salt
1/4 t. freshly ground black pepper
1/4 c. extra virgin olive oil
2 T. fresh Parmesan cheese, grated