Monday, June 14, 2010

zucchini mint pesto

Originally from The Dinner Files, although M. and I adapted quite a bit. I wish I'd had this recipe a year or two ago, when I had more mint in the garden than I knew what to do with, although it's kind of cool that we used some that M. found growing wild in the city. The flavors are actually pretty subtle -- you can taste the mint, for sure, but it doesn't whack you over the head.

2 medium zucchini (we used yellow squash)

10 – 12 sprigs of mint

1 small clove garlic

1/3 cup extra virgin olive oil

1/2 teaspoon salt

1/3 cup shelled pistachios (we used toasted pine nuts)

1/3 cup grated Parmesan or Pecorino (we used some four-cheese blend of something from the back of the fridge)

(we added a few squeezes of lemon juice too)


Chop zucchini and put in a blender or food processor. Pick leaves off the sprigs of mint and add them to the zucchini, tearing any larger leaves into smaller pieces if you’re so inclined.

Chop the garlic and throw it in along with the oil and salt. Whirl until a more or less smooth paste forms – this will take a minute or two of running the blender, so be a bit patient.

Add the pistachios and cheese and whirl until smooth again, another minute or two. Taste and add more salt to taste, if you like. Use fairly quickly or cover (plastic wrap or waxed paper or parchment paper pressed to the surface). You can keep it at room temperature for a bit while you prepare the rest of the food or chill up to two days.

1 comment:

hefk said...

you had me at pes-to