Pesto:
2 C tightly packed basil leaves, 1/2 C olive oil, 3 T pine nuts, 2 medium cloves garlic, minced, 1/2 t salt, 1/2 C grated parmigiano-reggiano
Zucchini Noodles:
3 medium zucchini, 1 T olive oil, shaved parmigiano-reggiano for serving
First make the pesto. Put all the ingredients, except the parmigiano-reggiano into a food processor or good blender. Process to a smooth, creamy consistency, stopping once or twice to scape down the sides. Transfer to a bowl and stir in the grated parmigiano-reggiano. Set aside.
Using a mandoline, or a sharp knife, cut zucchini into long skinny "noodles." Warm the oil in a large skillet over medium heat. Add the zucchini and cook, stirring occasionally, until tender but not mushy. 5-8 minutes. Add 1/2 C (or to taste) of the pesto and toss the mixture well. Place in serving bowl and top with shaved parmigiano-reggiano. Serve immediately.
**From A Homemade Life by Molly Wizenberg**The original recipe added real noodles to make this a main dish, but I seem to like it more with just zucchini. Such a fantastic summer side dish and adding the garden cherry tomatoes makes it divine!
Picture and recipe from Traci Magleby
