Zucchini with some flair ...
When I threw this lovely zucchini dish together I could just taste Summer ... just taste it! Get passionate about your ingredients and really connect to your food and your farmer. This week my farm share basket had organic local zucchinis and I just had to place them front and centre on my dinner plate. You jut got to try this.
Here's the recipe ...
Using a vegetable peeler, make wide ribbon noodles from 1 medium zucchini. Place the noodles in a medium bowl.
Now, make similar noodles from a medium carrot. Add the carrot noodles to the bowl.
Quarter 4 or 5 small cherry plum tomatoes. Add those to the bowl. Throw in some black Kalamata olives and set aside.
Now for the sauce. I just love a fresh basil pesto in this dish. Here's a spin on my classic recipe, featuring raw pistachios.
Pistachio Basil Pesto
Place all of the ingredients below in your food processor. Begin by pulsing then process until the ingredients are fully combined. You'll have to scrape down the sides a few times before your sauce is done. Add as little, or as much olive oil as you need. The sauce needs to be creamy but pourable. This dish is rich in this lovely monounsaturated fat, so don't be shy with it.
1 large handful of fresh basil leaves
1 small garlic clove
a good pinch of Celtic sea salt
1 small handful of raw pistachios (about 1/3 cup)
olive oil as needed
1 Tbsp of nutritional yeast (optional)
Taste for seasoning before pouring your sauce all over your noodles and veggies. Toss well, plate and serve.
Enjoy Summer in a bowl!