Monday, July 19, 2010


This was a pretty interesting recipe. If there was a way to make the Pesto to be less fattening, it would be the perfect diet food. Below is the original recipe. It comes from the blog called Tea & Cookies.
I did change a few things though. I made a bunch of jars of Basil Pesto in the spring. I use quite a bit of garlic in mine so I didn't add more to this recipe. I also used sun-dried tomatoes instead of fresh ones. I thought it was pretty good.


Two medium-sized zucchini or one large one (but not those crazy baseball bat zucchini), about four to five cups.
One large bunch of basil, leaves removed from steams (about 3 cups)
Garlic, 1-2 cloves (start with one, add a second if you find you want more garlic flavor)
Salt and pepper, to taste
1 cup dried or fresh tomatoes, sliced (if dried) or cut into chunks

Run the zucchini over a mandolin to create “noodles, or cut into 'matchbook size'.
Put basil and garlic in the bowl of a food processor (you can chop by hand, if you don’t have a food processor, it just takes a bit of time). Process the herbs while drizzling olive oil in though the feeder tube until you see the consistency change from chopped to smooth, (somewhere between 1 to 2 tbs. of oil). Add salt and pepper to taste (I’d start with 1/2 tsp of salt and add more if you like).

Toss all together. Eat immediately.

1 comment:

Pam said...

Oh, this sounds delicious!