Recipes Week of June 5 - 11, 2023
Basil Pesto
INGREDIENTS
1 garlic clove
1/3 cup of pine nuts
A bunch of fresh basil
1/2 cup grated parmesan
3 Tbsp of olive oil
Salt and pepper to taste
INSTRUCTIONS
Peel and bash the garlic in a pestle and mortar with a pinch of sea salt.
Pick the basil leaves and add with the pine nuts, and pound to a coarse paste.
Muddle in the extra virgin olive oil and finely grate and stir in the Parmesan, adding a splash of water if you like it a little runnier, then continue bashing and pounding until smooth.
Have a taste and season with salt and black pepper, if needed.
Serve with your favorite grilled or roasted food, or simply stirred through pasta (Zoodles anyone?) – delicious!
Enjoy!
Baked Zucchini with Zesty Dill Yogurt
Check out this delicious recipe shared by @cookwithangelika on Instagram. She calls it “Thomas Keller's life-changing method of preparing zucchini + my own recipe for zesty yogurt-dill sauce.”
INGREDIENTS
3-4 zucchini
salt
Sauce
1/2 cup yogurt
large handful of fresh dill, finely chopped
3 large cloves garlic, finely minced
1-2 tbsp fresh lemon juice
1 tsp salt (to taste)
drizzle of olive oil
INSTRUCTIONS
Slice zucchini lengthwise & score the cut side in a crosshatch pattern. sprinkle salt on the scored side. Allow the zucchini to sit for 10 minutes to draw out moisture. Pat the zucchini dry with paper towels or napkins.
Preheat the oven to 450º.
In a large oven-safe stainless steel pan on medium heat, add a drizzle of oil (avocado, olive) to coat the bottom of pan. Add in the zucchini scored side down. cook for about 5-6 minutes, checking occasionally until it is nicely browned but not burnt!
Once the zucchini is nicely browned/crispy, add the pan to the oven and cook for 20-25 minutes. leave the zucchini face down! :)
While that is cooking, combine all sauce ingredients and stir to combine. taste and add extra salt/garlic/lemon juice/ olive oil as needed.
Drizzle the sauce on top of the zucchini and enjoy!