I came home from Cape Cod on Monday (more on that idyllic place later) to a bag full of vegetables from my mom's garden. Now if you recall mom and I planted our first attempt at a garden last year and had a pretty successful thing going. This year...not so much. I have no idea if it was all the rain we've had or the crazy heat wave but nothing is growing like last year. Our squash took over and basically killed the green beans and peppers. But we are starting to get more tomatoes and THAT is my favorite part and the whole reason I wanted a garden. There's nothing like popping a cherry tomato straight from the vine into your mouth. Summer perfection.
I freaking love pesto but one thing I haven't quite figured out is how to keep it that super vibrant green color? I feel like it dulls up when I zip it in the food processor? Anyone have tips for that?
And I hope that involves eating more of these zoodles! Enjoy!
- one zucchini, sprialized
- handful of cherry tomatoes
- two garlic cloves
- one cup basil
- tablespoon parmesean
- 1/2 cup olive oil + a few tablespoons for pan
- 1/8 cup walnuts
- one chicken breast
- salt and pepper
- Heat a skillet with olive oil. Salt and pepper chicken. Cook until browned on each side. Set aside.
- Spiralize your zucchini noodles ( I have a spiralizer from William Sonoma)
- Make your pesto: add garlic, basil, walnuts and olive oil to food processor. Blend until smooth. You may need to add more olive oil. Salt and pepper and then add parmesean cheese. Pulse to combine.
- In skillet add a bit more olive oil, add cherry tomatoes. Let those cook up a bit and then add the zoodles. Let cook for a few minutes. Add the pesto and cut up chicken, cook until everything is warmed through.
- This recipe can easily be doubled, tripled or made for however many people! In this case these were just estimates of ingredients, play around with it, you might like more basil, more cheese or even to add a couple other herbs to the pesto!