Zucchini Linguini and Pesto

zucchini linguini and pesto - trust in kim

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)

olive oil


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 peeler - trust in kim

julienne tool from Kuhn Rikon


Brown Butter Zucchini “Linguine”

This is so easy to make, so delicious, and a great way to take advantage of all those young squash that are coming up in gardens everywhere.   You just need a julienne slicer for this one.

I found this recipe in Susie Middleton’s Fast, Fresh and Green.  So many recipes I want to try in there!

What you need:

4 small zucchini, preferable a mixture of yellow and green

2 tablespoons butter

2 tablespoons slivered almonds


a few squeezes of lemon

a little fresh tarragon or parsley

What you do:

1.  Wash and dry the zucchini, then use a julienne peeler to peel long strips, stopping when you get to the seedy part.

2.  Melt the butter over medium-low heat, then add the almonds.  Cook until the butter turns brown, but not burnt.

3. Add the squash and some salt, and toss in the butter for about a minute, until it wilts.  Squeeze a little lemon over the squash and a little of the herbs and toss it in.

4.  Remove the squash from the pan and sprinkle a little more of the herbs on top.