Zucchini and Walnut Salsa Verde

1/3 cup chopped walnuts
2 cloves garlic
1 zucchini, cut into 1-inch pieces
2 Tbsp lime juice
1/4 cup olive oil
1 tsp salt
1 jalapeño pepper, quartered
Palmful fresh cilantro leaves

Toast the walnuts in a dry skillet for about 5 minutes or until fragrant, but not burnt. Transfer to food processor with garlic and process into a fine grind. Set aside in a bowl.

Place zucchini and all remaining ingredients into food processor and process into a fine slush. Tip into bowl with walnut mixture and stir together. Let flavor marinate in refrigerator for at least half and hour.

Makes about 1½ cups salsa.