Local Zucchini Pesto Pasta
One of the great things about this recipe is that it is not only fresh and fabulous for summer dining, but it is also gluten and dairy free.
2 - 3 zucchini or yellow squash
2 cups fresh basil leaves, packed
1/3 cup native pecans
1/3 cup olive oil
1/2 lime, juiced
2 Tbsp nutritional yeast
1 clove garlic
1/2 tsp Celtic Sea Salt
1/4 tsp white pepper
handful cherry tomatoes, chopped
drizzling of White Truffle Oil (Optional)
One of the great things about this recipe is that it is not only fresh and fabulous for summer dining, but it is also gluten and dairy free.
2 - 3 zucchini or yellow squash
2 cups fresh basil leaves, packed
1/3 cup native pecans
1/3 cup olive oil
1/2 lime, juiced
2 Tbsp nutritional yeast
1 clove garlic
1/2 tsp Celtic Sea Salt
1/4 tsp white pepper
handful cherry tomatoes, chopped
drizzling of White Truffle Oil (Optional)
Put all ingredients into a food processor and blend until well combined. Put the pest into a cover bowl and refrigerate while you make the pasta.
Process your squash through a spiral slicer or use a julienne peeler to create "noodles." Once you have your noodles ready, toss them in the pesto and garnish with chopped tomatoes and a drizzle of white truffle oil.
Since there is a marvelous abundance of fresh squash showing up at our local markets right now, here is another recipe that my husband, Gordon, wanted to share with you!
Sweet & Sour Zucchini
4 small zucchini, thinly sliced in rounds
1/2 cup local honey
1/2 cup apple cider vinegar
1/3 cup olive oil
1/4 cup bell pepper, chopped (color of your choice)
1/4 cup celery, diced
1 tsp sea salt
1 tsp freshly ground black pepper
Combine squash, honey, vinegar, oil, bell pepper, celery, onion, salt & pepper in large glass bowl. Cover and refrigerate over night. Drain and serve chilled or at room temperature.
