This fresh zucchini pesto is a great way to use up the end of summer garden surplus without having to bake it into every muffin, bread and cookie you can think of.
Wednesday morning, I hopped on a plane to San Francisco for an opportunity to visit Del Monte’s farms in Modesto, California. Besides the visit to the factory and farms, it was also a chance to play hooky from “real” work for a long weekend, hang out with friends and eat our way through San Francisco. Kinda a no-brainer, right?
Also on Wednesday morning however, Ulysses was getting all 4 of his wisdom teeth removed after working 2 night shifts back to back.
I’m pretty sure this qualifies me for the worst wife of the year award.
He doesn’t do well in doctor’s offices. I went with him to get his third round of some Hepatitis vaccination for his job a few months ago and the look of sheer terror across his face as the nurse prepped the needle was simultaneously cute and unnerving that a 33 year old could be that afraid of a shot. Potentially chasing around criminals at gun point? Nbd. But a shot that goes in your skin like 1/2 a cm? Omg, the fear.
So to think of what state he was in after getting 4 teeth pulled, anesthesia and the delirium of 2 night shifts…well, I feel bad. I feel bad for him and I feel bad for Ginger who probably had a better chance of growing some thumbs and letting herself out of the house than getting Ulysses to do it for her.
Before I left though, I made this pesto with the world’s largest zucchini my mom gifted me from her garden. It was the length of 3/4 of my arm, the girth of my calf and completely disturbing to look at on the counter. It probably would’ve easily fed a family of 8 but since that would mean 4 meals in our house of 2, pesto seemed like a better option. And because I’m not as horrible a wife as this ill-timed trip makes me seem, I figured the puffy faced invalid would be able to slurp it down too and not have to rely on smoothies all 4 days I’m gone.
Maybe I don’t deserve that award after all?
- 2 cups grated zucchini
- 1 clove garlic
- 2 tablespoons pine nuts
- ½ cup grated parmesan cheese
- ¼ cup fresh basil leaves
- 1 leaf of kale (for color more than taste, you can substitute spinach for this or leave it out, your pesto just won’t be as green)
- salt & pepper to taste
- 2-4 tablespoons extra virgin olive oil (depends how liquidy you want your pesto)
- 1 pound dried pasta
- Thoroughly squeeze all excess water from the grated zucchini in a dish towel.
- Place zucchini in a food processor along with garlic, pine nuts, parmesan, basil, kale/spinach and salt & pepper.
- With the food processor running, drizzle in the olive oil until the pesto reaches the consistency you like.
- Check for seasoning again and adjust as necessary.
- Bring a pot of water to a boil and cook pasta according to package directions.
- Drain pasta and toss with pesto to thoroughly coat.
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