And let's not forget to mention summer tomatoes, this is the best time to eat them!! One thing I should note if you're making this for one, I would make the whole batch of pesto, but only spiralize 1 small zucchini and add 1/4 of the pesto. This needs to be eaten right away, if it sits too long it will get watery.
I combined all of my favorite end-of-summer garden vegetables and created this simple, raw, vegetarian spiralized zucchini and pesto dish.
As much as I look forward to the Fall, I'm not quite ready for summer to be over. Having fresh herbs at my fingertips is what I'll miss the most, so I'm taking all my basil and making skinny pesto with it to freeze and use throughout the year.
- 1 cup packed fresh basil
- 1 clove garlic
- 1/4 cup fresh grated parmesan cheese
- kosher salt & pepper to taste
- 3 tbsp extra virgin olive oil