I found this recipe while searching for something to do with all of the zucchini that I have been harvesting. It sounded pretty good since I like chili, and I really want to use as much of the zucchini as I can. We made it this evening (with the added garbanzo beans) and it was awesome! The next batch will have a little more spice, but this was good none-the-less!
Bob's Backyard Garden
A small, semi-urban vegetable garden in Des Moines, IA
Hi Emily was just googling viirmculete to make hypertufa garden ornaments, when I found your blog and have been stuck here for the past hour! Some great info and easy navigation! I have a newly-built 5 7 raised bed, so this discovery is really timely. I live in Mauritius (tiny island in the Indian Ocean), so it’ll be interesting to see how your guidelines adapt to our tropical conditions we only have summers (hot and humid) and winters (a wetter and cooler version of summer!).Anyway, here’s my recipe (sorry, my measurements are in metric we’re originally from Australia)Zucchini with Pistachio Pesto1/4 cup shelled pistachios1/3 cup pine nuts3 cloves garlic1 cup firmly packed basil leaves1/2 cup extra virgin olive oil1/2 tsp salt500g zucchini, cut into matchsticks50g butterParboil the pistachios for 2 minutes, then rub in a tea towel to remove skins. Process pistachios, pine nuts and garlic to a fine paste. Add the basil and process till pureed. With the processor running, add the olive oil in a thin stream to a mayonnaise consistency. Add salt to taste and set aside. Saute the zucchini in butter for 4-5 mins or till crisp and tender. Add pesto and toss to heat through. Serve immediately. The pesto can be frozen.