Home Made Pesto and Zucchini

Last night's dinner was summer fresh.  My basil plant has become a basil bush and something needed to be done before it took over my entire veggie garden and the basil leaves became bitter.  I also had 6 zucchinis that needed to be eaten.  I pulled out my spiral slicer and had a field day with the zucchini.  I love this gadget.  The problem is is that my husband loves it too and we are always "negotiating" who's going to actually have the fun!  Below is the the fruit of 'our' effort:

I had leftover chicken from last night to serve with it, but the zucchini was so good that those leftovers will have to wait until another time.  Here's the recipe.

Home Made Pesto and Zucchini

Ingredients:
4 medium zucchini, made into pasta via spiral slicer or julienne slicer.

Bring a large pot of water to a boil, add the zucchini and blanch for 2 minutes.   Remove noodles with a slotted spoon and place in a colander.  Immediately run cold water over them to stop the cooking.  Place onto a paper towel covered baking sheet and set aside until sauce in done.

Pesto:
2 c packed fresh basil leaves
1 tsp minced garlic
1/2 cup pine nuts
1/4 c + 2 TBSP extra virgin olive oil
1 tsp sea salt
1 pinch fresh ground black pepper
1/4 c fresh grated Parmesan  cheese

Place all pesto ingredients into a food processor and mix until smooth.  In a serving bowl, toss the zucchini noodles with the pesto.  I quartered small heirloom tomatoes and tossed them in as well.

Enjoy!