Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Dinner, Kid Friendly, Lunch, Side Dishes, Summer Fun, Vegetables, Vegetarian, Week Nights, Weekend Fun
Yields or Serves:
Tags: Basil Leaves, Butter, Camille Glavin, Community Gardens, Dinner, Fresh Basil, Gardens, Garlic, Garlic Cloves, Kid Friendly, Kosher Salt, Lunch, New York City, Olive Oil, Parmesan Cheese, Pesto, Pine Nuts, Rooftop Gardens, Side Dishes, Summer Fun, Vegetables, Vegetarian, Victoria Hart Glavin, Victoria's Zucchini Pesto, Week Nights, Weekend Fun, Zucchini, Zucchini Pesto
Zucchini Pesto
Many of us who have gardens or friends with gardens usually have zucchini coming out of their ears! Yes, even in New York City people have gardens (community gardens & rooftop gardens). Here is a nice way to make zucchini that is worth a try.
INGREDIENTS
8 Grated Medium Size Zucchini
1 1/2 Tablespoons Kosher Salt
2 Cups Fresh Basil Leaves
1/2 Cup Olive Oil
3 Tablespoons Pine Nuts
2 Chopped Garlic Cloves
1/2 Cup Grated Parmesan Cheese
3 Tablespoons Butter
In a large size colander combine the zucchini and 1 tablespoon kosher salt. Sit it in the sink or over a large bowl, for 30 minutes, in order for it to drain. While the zucchini is draining place the basil, olive oil, pine nuts, garlic, kosher salt and Parmesan cheese into a food processor (or blender) and process until mixed well. In a large sauté pan melt the butter over a medium heat. Add the drained zucchini and sauté for 3 to 6 minutes or until tender. Remove from the heat and transfer to a serving bowl. Stir in the pesto and serve immediately. Serves 4
