One of my favorite hot summer evening dinners to make is pesto sauce tossed with zucchini spaghetti (made with a spiralizer). No cooking is required, and it tastes delicious! Last summer, I was preparing this, and I wondered what the pesto would taste like with some zucchini. Another way for me to disguise a vegetable so my husband will eat it 🙂 I chopped up a few zucchini and tipped them into the food processor along with the pesto ingredients, and viola, zucchini pesto! It was super yummy, not to mention the added health benefits. Whether you serve this sauce over zucchini noodles or pasta, I like to pair it with a crisp, chilled glass of Valente Montonico Emozione No. 1 from Abruzzo.
Note: Pesto can be stored in the refrigerator for up to 2 days. I also like to freeze it in ice molds to have on hand.
See ingredients, directions and pairings.
3 Zucchini, cut into chunks
4 cups Fresh Basil
3 Garlic Cloves
4 tablespoons EVOO
1/4 cup Parmesan Cheese, grated
1/4 cup Pecorino Cheese
1 teaspoons Pine Nuts, lightly toasted
1/2 cup EVOO
Pinch of Sea Salt