I'm convinced that summer squash actually multiply by contact. It's like that scene from Harry Potter, where if you touch the object, 50 more of the same spring forth. And that's why Southerners have so much squash.
In an effort to consume as much squash as possible, I've become....inventive. While fresh pesto from garden basil is amazing, I need more greenery in my pasta. Preferably the vegetable variety. By shredding my green zucchini and mixing it in with the fresh pesto, my nutrition self feels a lot better about serving this summer dish. I mean, look at it! You can hardly tell there's a squash or two in there.
Summer Zucchini Pesto
- 2 small zucchini, shredded and salted
- 2 cups basil leaves, loosely packed
- 1 clove garlic
- 1/3 cup walnuts, rough chopped
- 2/3 cups olive oil
- kosher salt
Wash zucchini and chop off the ends. Shred using a Cuisinart blade, or if you're wonderfully patient, a box shredded. Salt lightly, toss and leave in a colander in the sink to drain excess water. You'll be surprised.
In the Cuisinart without the shred blade (Skip washing it after shredding the zucchini. What's the point?), add basil, walnuts, salt and garlic. Pulse until combined and slowly add in the olive oil to create a looser texture. Check taste and add salt if needed.
Head back over to your zucchini and squeeze to remove as much water as you can. Add the shredded zucchini to the pesto and stir to combine. Serve on roasted potatoes or pasta. Add in season tomatoes for something extra.
Dietitian Nutritionist and cookbook author sharing flavor-forward recipes and simplified science-driven wellness.