This is the seasonal recipe you've been waiting for!
Zucchini bursts at the seams between July and September and by the end of the season we all are convinced we'll never eat another zucchini until next year.
Picking 2-5 zucchini a day has had my brain spinning, searching for a way to utilize it while ripe. We all know frozen zucchini reheats into mush, so a stoa-able dice was out. Zucchini noodles are best eaten immediately after prepared, so I knew that was a no-go. Then, I had a light bulb moment.
What other seasonal vegetal grows gangbusters? Anyone? BASIL. Vibrant, full of antioxidants, and ripe for the picking, basil seems to come back faster than we can pick it.
One of my friends from college used to rave about this basil pesto she would get at Detroit's Eastern Market, and then freeze for another time. It's almost as though the two were meant to be.
If you have an abundance of zucchini or basil- or both- grab these other few ingredients and make this pesto, you will not be disappointed. This recipe is perfect for batch-making and provides a great fresh pop in the winter when fresh herbs aren’t as prevalent.
(If you happen to live in Port Huron and can get to Hulett Farms aka 'The Corn Man', buy their massive bundles of basil for only $1.50).
Enjoy this zucchini basil pesto, and click here to see how I used it for dinner. Did I mention that it's vegan? You'd never know. 😉
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