A Cindy Pascale Original RecipeHarvest season is winding down in Minnesota. The last zucchini, sweet potatoes, and pumpkins are ready to be harvested before winter. Fresh from the garden zucchini creates an amazing alternative to regular pesto. Zucchini pesto is perfect for a light meal or a delicious side dish.
Ingredients
- 2 small or 1 medium zucchini-yellow or green
- 1 small garlic clove, peeled & minced
- 1/4 cup fresh basil (torn into pieces) or 1 tbsp dried basil
- 1/2 cup freshly grated parmesan cheese at room temperature
- 1/2 cup chicken broth at room temperature-can substitute vegetable broth for a vegetarian pesto
- 1/2 tsp salt or more to taste
- 1/4 tsp pepper or more to taste
- Your favorite pasta cooked according to package directions, I used rotini pasta, pictured
Instructions
- Cook pasta according to package directions.While the pasta is cooking, slice the zucchini into small (1/4 inch) pieces. Steam the zucchini until well done.While the pasta and zucchini are cooking, grate the parmesan cheese.I used a multi-stick blender to mix the ingredients together. Place the cheese, basil, garlic, salt and pepper into the mixing bowl.When the zucchini slices are well done and easily pierced with a fork, add them to the mixing bowl. Blend together. Add the broth to thin the mixture to your desired consistency. Taste and adjust salt, pepper and maybe more broth.Serve over pasta and enjoy!Lesson learned: You can use a skillet to cook the zucchini and it will still taste magnificent. However, the zucchini will brown and the resulting pesto will have a brown and green color.HAPPY EATING!!
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