Vegetable Pesto Topper Recipe

• 1 (10 ounce.) pkg. frzn, minced spinach, thawed
• 1/2 c. grated Parmesan cheese
• 1/4 c. minced walnuts
• 3 tbsp. extra virgin olive oil, divided
• 1/4 c. packed parsley leaves
• 2 tbsp. dry basil, crushed
• 1 clove garlic, chopped
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 c. sliced zucchini
• 1 c. diced tomatoes
• 4 (8-10 ounce. each) baked Washington Russet potatoes

Directions