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?

More zucchini recipes to try – Paleo Almond Zucchini Bread, Zucchini Noodles with Avocado Cream Sauce, Thai Chicken Zucchini Noodles.

More pesto recipes to try – Citrus Pea Pesto, Arugula walnut pesto, Split Pea Pesto Gemelli with Crispy Pancetta, Roasted Pesto Potatoes, Skillet Zucchini Pesto Pizza

Yield: 4 servings

Zucchini Pesto

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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.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 2 cups grated zucchini
• 1 clove garlic
• 2 tablespoons pine nuts
• 1/2 cup grated parmesan cheese
• 1/4 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 thick you want your pesto)
• 1 pound dried pasta

Instructions

1. Thoroughly squeeze all excess water from the grated zucchini in a dish towel.
2. Place zucchini in a food processor along with garlic, pine nuts, parmesan, basil, kale/spinach and salt & pepper.
3. With the food processor running, drizzle in the olive oil until the pesto reaches the consistency you like.
4. Check for seasoning again and adjust as necessary.
5. Bring a pot of water to a boil and cook pasta according to package directions.
6. Drain pasta and toss with pesto to thoroughly coat.