Basil Pesto & Vegetable Ribbons

I mentioned to my husband that I’m probably publishing the last Garden-to-Table post for this season.  He was a bit indignant and replied that we have lots of growing season left!  Maybe he’s planning some fall crops or something.  We still have tomatoes, rosemary, parsley, okra and basil so perhaps I can pull out one more fantastic recipe before the frost.  I usually make pesto at least once each summer so I thought I better get on it before the basil poops out.

Basil pesto is a wonderful, easy, flavorful, fresh addition to pasta, vegetables, potatoes,or as a sandwich or panini spread.  We’ll make this quick.  Run out to the garden and pick about two cups basil leaves.

Pesto can be made with many different ingredients but we’re sticking with a basic recipe of basil leaves, pine nuts, garlic, salt, pepper, olive oil and freshly grated Parmesan cheese.

Pulse the pine nuts, minced garlic, salt, pepper and basil in a food processor until coarsely chopped.

Add the freshly grated Parmesan cheese and pulse until well mixed.

Slowly drizzle in good quality olive oil while the processor is running.

Check the seasonings and pulse until smooth.

We’re done with the Pesto!  Now we’ll cook the vegetables.

Clean one yellow squash, 3 or 4 carrots and a zucchini.

Using a vegetable peeler, cut ribbon-like slices from carrots, zucchini, and yellow squash.  In a medium saucepan, heat 1/2 inch of water to boiling.  Add the carrots strips and cover the pan.  Cook the carrots for 3 minutes on medium heat.  Add the zucchini and squash and continue to cook for 2 more minutes.  Drain the vegetables well and toss with pesto.  Season with salt and pepper and garnish with grated Parmesan, additional basil leaves or an extra dollop of pesto.  Serve immediately.

This recipe made two dinner sized portions with pesto left over for other uses.  You know a panini is working around the back of my mind.  Pesto – panini.  They are MFEO (made for each other!)

Gotta go eat now!