Sunday, July 14, 2013


1 large zucchini
1/2 c. cooked quinoa
2 c. packed basil leaves
2 cloves garlic
1/4 c. pine nuts
1/3 c. parmesan 
2 T. olive oil
2 T. lemon juice

Use a vegetable peeler to peel zucchini into ribbons.  Combine zucchini and quinoa in a serving bowl. Lightly toast pine nuts in a dry skillet, then set aside to cool.  

Pulse garlic in food processor.  Add basil, pine nuts, parmesan, olive oil, and lemon juice.  Pulse until well combined; if necessary, add more olive oil or lemon juice to reach desired consistency. Mix pesto with zucchini and quinoa.   

Notes: You could use store-bought pesto in a pinch, but I like being able to leave this pesto at a chunkier consistency for this dish. It's good served with roasted mushrooms with garlic, thyme, and balsamic vinegar.

1 comment:

Emelye said...

So yummy!!! I've passed along this recipe a half a dozen times already and I've made it three times myself!!