Tuesday, June 2, 2009

Zucchini Pesto Pasta

Serves 6-8

¼ cup olive oil (to start)
1 large bunch fresh basil
1 sprig fresh rosemary
1 cup raw macadamia nuts
6 large cloves garlic
1 cup raw walnuts
1 tsp raw honey or agave nectar

Put oil, basil and macadamias into food processor; pulse until smooth, adding more olive oil in a thin stream, as necessary. Add peeled garlic and pulse again until smooth. Add rosemary (save small sprigs for garnish), walnuts and honey or agave nectar. Pulse until smooth, adding more olive oil in a thin stream if necessary.

Zucchini Pasta
1 small zucchini or summer squash per person (about 8 inches long)
2 tbsp olive oil
dash sea salt
12-14 thin slices of fresh tomato

Peel zucchini with vegetable peeler; discard peel. Continue to use peeler lengthwise on the zucchini, placing strips in medium bowl. Stop when you get to the heart of the zucchini, where the seeds are. Drizzle olive oil over zucchini strips and add a bit of sea salt; toss and let rest 5 minutes.

To assemble, place 1-2 slices tomato on plate, add a mound of zucchini pasta and top with pesto and small sprig of rosemary.

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