Delicious fall recipe from Ginger’s co-owner Jaime Aguirre
Fantastic as an appetizer with fresh bread or crostini, but also delightful over grilled chicken and seafood, this recipe from Ginger’s Kitchenware is great for all parties and for all meals.
1 Tbsp Caramelized Garlic Olive Oil
2 Zucchini, thinly sliced
1 cup packed basil leaves
1/2 cup grated Parmesan Cheese
1/4 cup Almonds
2 Tbsp Dark Balsamic of Modena
1/3 cup Caramelized Garlic Olive Oil
1/2 tsp Sel Gris sea salt
Fresh ground pepper, to taste
- Heat 1 Tbsp Caramelized Garlic oil in a large skillet over medium heat. Add zucchini and cook until slightly golden and tender. Allow to cool.
- In a food processor, pulse the sautéed zucchini, basil, cheese, almonds, and balsamic. Process until a paste forms, scraping down the sides. With the processor running, slowly drizzle in the remaining olive oil. Taste and add salt and pepper to your liking.
- Serve zucchini pesto as an appetizer with fresh bread or crostini, as a main course over grilled chicken or seafood, or as a side dish tossed with warm pasta, risotto, or quinoa.
All bold items are artfully crafted by Olivelle and are available at Ginger’s Kitchenware in the Old Mill District.