This one’s a raw recipe, excellent for using zucchini that will be coming up in your garden soon. It’s fresh and delicious, and really easy to make. I serve it cold, but you could cook the zucchini in a little olive oil if you prefer.
What you need:
a young zucchini
1/4 cup very lightly toasted pine nuts
3/4 – 1 cup basil
1/2 clove of garlic
1/4 cup freshly grated parmesan (I use lactose-free l’Ancetre brand)
What you do:
1. Toast your pine nuts very lightly; you still want them to be creamy when you puree them.
2. Place the pine nuts, basil, and garlic and a bit of salt in the food processor and add as much olive oil as you need to make it smooth. Then add the parmesan and give it one last whirl. Add a bit more olive oil if you think it needs to be a little thinner. Taste it and see if you need to add a little more salt. (You could also do this with by hand with a mortar and pestle.) This recipe makes enough pesto that you can save it for a pasta recipe, or freeze some for later.
3. Julienne the zucchini. I don’t use the very inner part of the zucchini because it doesn’t hold together very well, so I just peel the whole thing with my julienne tool (see photo below).
4. Arrange the julienned zucchini on a plate and top it with some pesto, and you’re ready to dig in!
julienne tool from Kuhn Rikon