After coming in from the garden, we are pretty hungry. And very sweaty. Here is a bit of an instant-garden-gratification lunch that I crave this time of year. Most of the ingredients have just been pulled from the earth, making it fresh and flavorful. The best part? It only takes about ten to fifteen minutes to whip up and is very satisfying. Use it a a base recipe if it suits your druthers. Have some avocado? Slice it up and toss it on. Sometimes I'll pull a chard leaf or two, chiffonade them (find chiffonade instructions at the bottom of this link), and sprinkle over the dish.
Raw Zucchini Pesto Pasta
Prep time: 10-15 minutes; makes 1 dish
- 1 medium/large zucchini
- 1 medium tomato, or half of a large one
- 1-2 tablespoons pesto (see recipe below)
- 1-2 slices organic lunch meat (I use Organic Prairie's or Costco's)
- A sprinkling of parmesan cheese
- Freshly ground pepper to taste
- Make zucchini noodles by using a julienne peeler.
- Toss noodles in pesto on large serving plate.
- Chop tomato and sprinkle on top, as well as pieces of meat, parmesan cheese, and pepper.
- 2 cups basil leaves
- 1/2 cup parmesan cheese
- 1/2 cup olive oil
- 1/3 cup pine nuts
- 3-4 garlic cloves
- 1/2 teaspoon Celtic sea salt
- freshly ground pepper to taste
- Place all pesto ingredients in food processor and mince until it's as coarse or smooth as you'd like.
I'm sharing this at Simple Lives Thursday.