From farm to table! We received a dainty basil plant in our first farm share, so I used the silky basil leaves to make this fresh pesto.
The petite summer squash in this week’s share also surprised us. Obviously I spiralized the gourd right away to make zucchini noodles!
2 large zucchini (spiralized)
1/4 cup basil pesto
1 large tomato (diced)
1/4 cup pine nuts (toasted)
Basil Pesto Ingredients:
1 cup fresh basil
2 tbs oil of choice
1 garlic clove
salt and ground pepper (to taste)
Blend ingredients in a food processor or blender.
Combine all ingredients in a bowl. Serve immediately. Store leftovers in the fridge for 3-4 days maximum.