Need a fresh idea for all those zucchini and Summer squash you have from your garden or farmers' market?
Try this fast and easy creation full of lots of flavor and nutrition!
2 lbs. medium zucchini (about four)
1 cup raw pistachios, shelled
½ cup tightly packed fresh mint leaves
½ tsp. sea salt
¼ tsp. freshly ground pepper
1 tbs. freshly squeezed lemon juice
2 tbs. extra-virgin olive oil
2 tbs. grated Parmesan cheese, plus more for garnish
Trim the ends of each zucchini. Using a vegetable peeler, slice the zucchini lengthwise from end to end, creating long, thin ribbons.
Place all the pesto ingredients in a food processor and process until smooth.
Toss the zucchini ribbons in 1/4 cup of the pesto; garnish with freshly grated Parmesan cheese and serve. The remaining pesto will last in the fridge for a week or the freezer for three months.
Tip: Change up your pesto: Substitute almonds for pistachios and parsley for mint.
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