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:

  1. 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.
  2.  
  3. 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.
  4.  
  5. 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.
  6.  
  7. 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:

  1. In a small bowl, whisk together soy sauce, oyster sauce, ginger, rice vinegar, brown sugar, garlic, sesame oil, Sriracha and pepper, to taste.
  2.  
  3. Thread salmon, pineapple, red onion and zucchini onto skewers. Brush soy sauce mixture onto the skewers and let sit for 10-15 minutes.
  4.  
  5. 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.
  6.  
  7. 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.
  8.  
  9. 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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