Monday, June 28, 2010
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.
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.