Slice
remaining zucchini into thin, crosswise slices
Heat oil in a 5 to 6 quart saucepan, over medium-
high heat
Add onions, and cook, stirring often,
until onions become translucent, about 10 minutes
Add sliced zucchini and one cup of broth
Bring to
a boil over a high heat, reduce heat, cover, and
simmer until zucchini is tender, about 15 minutes.
In a blender or food processor, puree cooked zuc-
chini mixture until it reaches a smooth consistency
Return to pan and stir in remaining broth
Heat
until the mixture just boils, remove from heat and
stir in pesto.
Ladle into bowls and garnish with remaining
zucchini and fresh basil sprigs
