Tuesday, September 7, 2010

Zucchini Pesto

Oh man, when I saw this recipe I knew I had to try it!  And since so many people at my work have green thumbs and grow giant zucchini, I needed more recipes just like this to keep my palate happy.

Zucchini Pesto
source: somewhere on the internet...but not really sure where.

3 medium zucchini (or 1 gigantic homegrown one)
2 tsp sea salt
2 garlic cloves, minced
1/4 cup basil, shredded
1/2 cup almonds, toasted and finely chopped
1 Tbsp thyme leaves, chopped
1/2 cup finely shredded parmesan cheese
Juice from one lemon
1/2 tsp fresh lemon zest
3-4 Tbsp extra virgin olive oil
freshly cracked black pepper
extra sea salt if necessary

Using a box grater, coarsely grate the zucchini.  Place the shredded zucchini on a fresh kitchen towel and sprinkle with salt.  Allow to sit for 5 minutes.  Squeeze the towel to remove all excess moisture that you possibly can.

Put zucchini in a medium sized bowl.  Add the garlic, basil, almonds, thyme, parmesan, lemon juice, lemon zest and 3 Tbsp olive oil.  Stir until well combined.  Add pepper and taste.  Add more salt and olive oil, a little at a time, if necessary.  Refrigerate for at least an hour before serving. 

Serve with pita, pita chips, toasted ciabatta bread, crackers, etc. 

1 comment:

  1. I've never heard of this before, but what a great idea for using up excess summer zucchini! beautiful pictures too!