This recipe just screams summer in a bowl! The recipe for pesto makes plenty and keeps well in the fridge for up to a week. If you don’t own a spiralizer, serve the pesto over pasta. Many grocery stores also sell pre-spiralized zucchini. Enjoy! This Recipe comes from CSA member Rachel Martin.
Green Garlic, Kale and Walnut Pesto over Zucchini Noodles
Four large leaves dinosaur kale, center ribs and stems removed
1 small bunch of basil (approx. 10-12 leaves)
¼ cup walnuts
¼ cup grated parmesan cheese
1 small bulb green garlic, stalks removed
1 Tbsp. lemon zest
2 Tbsps. Lemon juice
½ cup olive oil
Salt and pepper to taste
1 Tbsp olive oil
1 bulbs worth of diced green garlic stalks
Pinch of red pepper flakes
10 cherry tomatoes
¼ cup kale walnut pesto
Place all ingredients, except for olive oil in a food processor. Pulse food processor and slowly stream in the olive oil and the pesto is pulsing. Stop occasionally to scrape down sides. Pesto should be on the chunky side, not loose and oily. Transfer to a container. Additional pesto can be kept in the fridge in an airtight jar.
Using a spiralizer, spiralize two zucchinis. Heat one tablespoon of olive oil in a saute pan. Add diced green garlic stalks and a pinch of chili flakes and saute for 2 minutes. Add cherry tomatoes and saute until blistered and bursting. Add spiralized zucchini noodles and heat through for one minute. Add pre-made kale pesto and incorporate into dish until noodles are coated. Serve with more grated parmesan. Bon Apetit!