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

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Zucchini Pesto

Yield: 4 servings

Prep Time: 10 minutes

Total Time: 10 minutes

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.

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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.

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