Zucchini and Basil Pesto
Blue Ribbon Recipe
This colorful dish is an unusual and delicious pasta salad. A zucchini pesto basil is tossed with pasta and Parmesan cheese. We opted to use rotini pasta but any boxed pasta will work. The basil adds a nice pop of flavor to the non-traditional pesto. You could use the pesto alone over fish or as a dip for crackers. Serve this as a side dish for a cookout. Or, toss in some grilled chicken for a meal.
Ingredients
-
2 smallzucchini, chopped
-
5-6leaves of fresh basil
-
3 clovegarlic, small
-
3/4 cextra virgin olive oil
-
4 Tbspgrated Parmigiano-Reggiano cheese
-
·salt & pepper, to taste
-
1 lbyour favorite pasta
How to Make Zucchini and Basil Pesto
- In a skillet add 3 tablespoons of extra virgin olive oil. Saute the chopped zucchini on low to medium heat until zucchini is a little soft (about 10 minutes).
- Salt and pepper to taste.
- In a food processor add the sauteed zucchini and the rest of the ingredients.
- Pulse until it becomes a "pesto" consistency about 10 times.
- Bring a pot of water to boil. Add in your favorite pasta and a little salt. Cook pasta for about 7 minutes.
- Drain and put pasta back into the pot. Add zucchini and basil pesto. Stir all together until well combined. Add a little Parmigiano-Reggiano and serve!
About Zucchini and Basil Pesto
Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Collection: Fresh Finds
