Spring is in the air and that means it’s time to get busy in the garden. Rachael heads to the home of Margaux Drake, a woman who not only knows her way around the kitchen, but also the garden. She shows us how to make the perfect pesto and pairs it with zucchini for a dynamic dinner combination. Here’s a recipe to share:nnBasic Pesto with Zucchini Linguini by Margaux DrakennIngredients:n1-2 Zucchinin1 T Extra Virgin Olive Oil (EVOO)nSalt to tastenn2 C Basil, loosely packedn1 C Parsley, flat leaf & loosely packedn1/2 C Pine nutsn1/4 C Nutritional yeastn3 Garlic clovesn1/4 C Lemon juicen1/8 C Sprouts (optional)n3 T EVOOnSalt & Pepper to tastennZucchini Linguinin• Using a mandolin shred the washed zucchini into linguini-like ribbons and place in a bowl.n• Add EVOO and salt.n• With hands, massage zucchini to incorporate EVOO and salt. Zucchini will soften.n• Set aside at room temperature if using immediately.nnBasic Peston• Place all pesto ingredients except EVOO in a food processor.n• While processing, add EVOO to the blade slowly and stop processing at a paste-like consistency.n• Add pesto to linguini in a mixing bowl and toss to coat.n• Plate, garnish with basil ribbons and cherry tomatoes, and serve.n• Chill if not using immediately.nnThere’s nothing more gratifying than making pesto with herbs picked fresh from the garden. Basil and parsley can be grown in containers or in the ground. With a little planning and proper plant maintenance, this recipe can be whipped together at a moment’s notice. Nutritional yeast gives this pesto a cheesy flavor. This is a raw plant based recipe.
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