Monday, June 28, 2010

Zucchini and Pesto Toss

Zucchini Pesto Toss

1 medium zucchini
2 medium yellow summer squash
1/2 cup sweet onion, sliced thinly
a handful of basil, cut into thin strips/chiffonade
2 tablespoons scape pesto (recipe below)
2 tablespoons olive oil

Using a mandoline or a peeler, cut zucchini and summer squash into narrow strips that are thin.  Toss with olive oil, scape pesto, basil and sweet onion.  Don't use salt on it until ready to serve as the salt will pull the moisture out of the zucchini and you will have a limpy mess.

Scape Pesto
I kinda made a big batch here because I wanted to freeze some. It's really nice for soups.

2 cups scapes (about 8 or 9), cut into 2 inch pieces
1/4 cup olive oil
3/4 cup walnuts
1/2 teaspoon salt
3/4 cup peccorino romano cheese

Combine all ingredients in food processor except for olive oil.  Once ingredients have been thoroughly blended and sides scraped down, drizzle in olive oil in a steady stream. 

* Due to unusually high humidity for several weeks, I did not do this months Daring Baker challenge.  I will do it later this week when the weather dries out.


Megan said...

This looks like a terrific side dish! I almost bought some scapes at the Farmer's marker last Sat. Wish I would have now!

Anncoo said...

Looks good especially can be freeze ;)

Murasaki Shikibu said...

It's been too warm for cooking here in general. You're doing a good job of keeping the ball rolling. I have not posted anything in ages. (I'm cooking but nothing worth showing!)

grace said...

cool pesto, lori! and i love the simplicity and flexibility of the veggies. :)

The Blonde Duck said...

I've never tried pesto!

kat said...

I've used zucchini as a replacement for pasta too, it seems to work really well

Jacqueline said...

Mmmmm, lovely :) said...

I still have like four pounds of zucchini and summer squash from the farmer's market. Damn impulse purchases! But the silver lining: now I can try this recipe. Looks divine!

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