Author Notes: This is a perfect summer recipe to make straight from the garden with a little help from the pantry. It’s uses up that zucchini and overgrown basil and mountains of mint in a snap. Easy, portable and delicious. —olive
handfuls fresh picked basil and mint
cups toasted slivered almonds
cup Grated Parmigiano Reggiano
Extra Virgin Olive Oil
- Blitz a few good handfuls of basil and mint in a processor with 2 cloves garlic, salt and freshly ground black pepper, a handful of toasted almonds. When thoroughly pulverized with lid on and motor running drizzle in extra virgin olive oil until combined. Remove from bowl and fold in Parmigiano Reggiano and set aside.
- Sear zucchini rounds in hot olive oil, turning once until just browned on both sides, seasoning with salt. Remove to a plate and toss with pesto, topping with rest of toasted almonds.