Wanna know a secret? Pesto makes everything better.
After finding this recipe, I began to realize the versatility of pesto. Penne pesto,pesto sandwiches, pesto chicken, pesto pancakes, pesto ice cream, pesto omelette, and even pesto oatmeal. It also comes in a variety of different flavours: Mango pesto, Tomato pesto, Fig walnut pesto, and my personal favourite…Cocoa pesto. And while some of these suggestions may seem unconventional, each offers a unique spin off of the rich, melt-in-your-mouth quality of the creamy green stuff.
This recipe that I found on Naturally Ella, truly reminded me of the potential of this “sauce” if you will. A gargle of green with zucchini ribbons, olive oil, and pesto, this quinoa salad is a chart-topper. With just the perfect amount of garlic and lemon to compliment, this is a new summer barbecue go-to alongside burgers and corn on the cob- maybe add in some beefsteak tomatoes, Ontario-style?
Here’s the recipe:
Using a vegetable peeler, peel 1 large zucchini into ribbons or, make zucchini noodles with a julienne or spiral peeler . Combine ½ cup of cooked quinoaand zucchini in a bowl.
In a dry skillet, lightly toast ¼ cup of raw pine nuts. Set aside and let cool slightly. In a food processor, pulse 2 cloves of garlic. Add in 2 cups of packed basil leaves, pine nuts, 1/3 cup of parmesan cheese, 2 tablespoons of olive oil, and 2 tablespoons of lemon juice. Pulse until well combined, adding more olive oil lemon juice, or water as needed to thin consistency.
Toss pesto with zucchini and quinoa. Pack away for a picnic or eat right away