Summertime, to me, is clean, fresh, local produce time. I love to make pesto with all the basil, spinach and arugula and herbs I get in my farm share or garden. I use the pesto on salads, omelets, sandwiches, chicken… Anything! Zucchini is like a veggie sponge, soaking up the pesto flavors. This is a great side or meal. One of my summer favorites my who family likes.
1-2 medium Zucchini, spiralized using ribbon blade, or peeled lengthwise with vegetable peeler.
1 cup grape or small tomatoes, halved
optional: 1 cup pearl mozzarella balls (baby mozzarella balls)
Pesto: 1 handful (1/2 cup?) fresh basil
1 cup spinach, (big stems removed)
1-2 cloves garlic
1/4 cup walnuts or, if allergic, pine nuts
1/4 cup Parmesan cheese
2 Tbsp goat cheese
Pinch sea salt
1/3-1/2 cup Extra Virgin Olive oil (can use more- going for smooth, sauce/ paste.
In a food processor, add all ingredients for pesto, adding 1/3 cup EVOO to start. Grind with food processor. Taste the pesto. Add more oil to thin out paste or more cheese to mellow flavor.
In a large bowl, mix zucchini ribbons, tomatoe, mozzarella with 1/4 cup of the pesto. Mix well to coat salad. Put remainder of pesto in a sealable container and save it for another day. Fresh, clean and delicious! Enjoy!