Forget about pasta with pesto! Try THIS instead with zucchini, and remove yet another vegetable from your “yuck list”. I promise it will be the first thing you eat on your plate.
Zucchini with Mint, Basil, and Caper Pesto
- 6 medium zucchini, also called green squash, cut into ½ inch rounds
- 3 garlic cloves, smashed
- 10 fresh mint leaves
- 6 large basil leaves
- 2 Tablespoons capers
- 1/2 Tablespoon olive oil
- 1 Tablespoon red wine vinegar
- Salt and Pepper to taste.
Preheat oven to 425.
Spray non-stick spray onto sheet pan and roast zucchini in a flat layer until golden brown for about 20 minutes, flipping midway. Put garlic, mint, basil, capers, oil, and vinegar into a food processor or hand chop, adding salt and pepper to taste. Toss pesto over warm zucchini in a bowl, serving warm or at room temperature.
Serve as a vibrant vegetable side or over Shirataki noodles. I also tried it last night over spaghetti squash with a generous sprinkle of Parmesan and I cannot wait to make it again.