Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Crostini with Zucchini Pesto
Crostini with Zucchini Pesto
Ingredients:
3 medium zucchini (about 1 pound)
2 teaspoons salt, plus more to taste
2 garlic cloves, minced
1/4 cup shredded basil
1/2 cup Marcona almonds, finely chopped
1 tablespoon thyme leaves, chopped
1/2 cup grated parmesan cheese
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
4 tablespoons extra-virgin olive oil, divided
Freshly ground black pepper
1 loaf fresh, crusty bread, cut into 1/4-inch-thick slices
About the Recipe
By: Anna Monette Roberts PoppSugar Food
OK, crusty bread, are you ready to meet your match made in heaven?
What was once a pasta sauce is now a scoopable salsa-like appetizer.
This zucchini pesto features all the usual pesto suspects, except for two major differences: Marcona almonds and zucchini star.
Nutritional Info
Getting it done:
- Using a box grater, coarsely grate the zucchini. Place the shredded zucchini in the middle of a clean kitchen towel, and sprinkle with the 2 teaspoons of salt. Let sit for 5 minutes, then squeeze the towel to remove excess moisture. Repeat until as much liquid as possible has been released, then transfer the zucchini to a bowl.
- Add the garlic, basil, almonds, thyme, parmesan, lemon juice, lemon zest, and 3 tablespoons of the olive oil to the zucchini; toss to combine. Season to taste with salt and pepper, and refrigerate for an hour.
- Just before serving, drizzle the remaining 1 tablespoon of olive oil over the bread and grill or broil the bread until toasted, then let cool.
- Top each slice of bread with about a tablespoon of the zucchini pesto, and serve immediately.
Ingredients:
3 medium zucchini (about 1 pound)
2 teaspoons salt, plus more to taste
2 garlic cloves, minced
1/4 cup shredded basil
1/2 cup Marcona almonds, finely chopped
1 tablespoon thyme leaves, chopped
1/2 cup grated parmesan cheese
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
4 tablespoons extra-virgin olive oil, divided
Freshly ground black pepper
1 loaf fresh, crusty bread, cut into 1/4-inch-thick slices
Getting it done:
- In a small bowl, whisk together soy sauce, oyster sauce, ginger, rice vinegar, brown sugar, garlic, sesame oil, Sriracha and pepper, to taste.
- Thread salmon, pineapple, red onion and zucchini onto skewers. Brush soy sauce mixture onto the skewers and let sit for 10-15 minutes.
- Preheat grill to medium high heat. Add kabobs to grill, reserving the marinade, and cook, turning occasionally, until salmon is opaque throughout and vegetables are tender, about 5-7 minutes.
- Add reserved marinade to a small saucepan over medium high heat. Bring to a boil; reduce heat and simmer until reduced by half, about 5-6 minutes.
- Serve kabobs immediately with reserved marinade, garnished with cilantro, if desired.
About the Recipe
By: Anna Monette Roberts PoppSugar Food
OK, crusty bread, are you ready to meet your match made in heaven?
What was once a pasta sauce is now a scoopable salsa-like appetizer.
This zucchini pesto features all the usual pesto suspects, except for two major differences: Marcona almonds and zucchini star.
Nutritional Info
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