Playing with Pesto
I made my first batch of pesto of the summer last week. My basil plants were getting bushy, so I knew it was time.
My zucchini plants are also in high gear, and, as I was assembling the pesto ingredients, I figured out yet another way to use up some zucchini.
I took a vegetable peeler and made some zucchini ribbons. In other words, I just used peeled entire zucchinis into long, wafer-thin pieces.
These blended right into pesto-coated spaghetti. Two medium zucchini seemed about right for one pound of pasta, but you could use a bit more if you want.
I blanched the zucchini ribbons right in the pasta water. I threw them for the last 30 seconds of the pasta’s cooking time. Of course, the zucchini can be enjoyed raw, too.
If you want to try it, you’ll probably want a little extra salt to season the zucchini.
You can get my pesto recipe in a story I wrote last year by clicking here.
The story also has a video of me making pesto the old-fashioned way, in a mortar and pestle.
