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Raw Zucchini Linguini With Pesto
The local greenmarket (very tiny farmer's market held on the street) offers free recipes to encourage more purchases, and the ones I've tried are delicious, and I am very messy. So I'm saving some of them here before the papers disintegrate.
Ingredients:
2 medium zuccini
1 clove of garlic (choose minced garlic, imo)
3 tbs raw pine nuts
"a few handfuls" fresh basil
1 tsp lemon juice
1/4 cup extra virgin olive oil
1 tbs kosher salt
1. Slice zucchini into thin "linguini" lines.
2. Toss zucchini with salt in colander and let sit. It'll let off water.
3. "Julienne" the basil (just chopping finely would have been better probably).
4. Put garlic, pine nuts and lemon juice into a bowl and crush into a paste. Or put into a food processor, I guess.
5. Add 3/4 basil to pesto, crush some more.
6. Add olive oil, mix into a "rustic" paste.
7. Drain/squeeze zucchini, put into a fresh bowl, toss with pesto paste and remaining basil.
Makes about three smallish bowls or two big ones.
Ingredients:
2 medium zuccini
1 clove of garlic (choose minced garlic, imo)
3 tbs raw pine nuts
"a few handfuls" fresh basil
1 tsp lemon juice
1/4 cup extra virgin olive oil
1 tbs kosher salt
1. Slice zucchini into thin "linguini" lines.
2. Toss zucchini with salt in colander and let sit. It'll let off water.
3. "Julienne" the basil (just chopping finely would have been better probably).
4. Put garlic, pine nuts and lemon juice into a bowl and crush into a paste. Or put into a food processor, I guess.
5. Add 3/4 basil to pesto, crush some more.
6. Add olive oil, mix into a "rustic" paste.
7. Drain/squeeze zucchini, put into a fresh bowl, toss with pesto paste and remaining basil.
Makes about three smallish bowls or two big ones.