Sweet Summer Pesto Zoodles
The summer garden has reached its peak. I’ve got cherry tomatoes all over the bushes and the bees are busy pollinating zucchini blossom after blossom. Tomatoes, zucchini and basil are the signatures of summer garden bliss. This recipe aims to pull them all together into one delicious energizing meal.
I like to make multiple batches of pesto all summer to keep the basil plants producing and to preserve the summer goodness while I can. After making the pesto I put it into ice cube trays and freeze it. Then I’ll dump the cubes of pesto into a freezer bag and keep it in the freezer until I need a burst of summer in a big, hot bowl of warming winter pasta!
You will need two appliances for this recipe; a spiralizer and a food processor. They can be found on-line here and here or your local kitchen supply store.
Makes two servings but it’s easy to double. Just increase your zucchini and tomatoes!
- Put the garlic in the food processor and pulse until it’s chopped. Add the walnuts and pulse to chop. Stuff in the basil leaves and run the processor to mince the basil down. Remove the lid and scrape down the sides of the bowl and then rerun to ensure everything gets chopped.