Zucchini season has arrived in Florida. The Windsor Zucchini Festival is May 12 this year. Craig and I went years ago; it's a cute small town festival. Maybe we'll take the kids this year. They love zucchini. Haha. Not.
I got two kinds of zukes in my CSA share yesterday, the regular dark green kind and a bi-color yellow and light green color-blocked one. I'm planning on making grain-free chocolate chip zucchini muffins in the next couple of days with the dark green ones. Tonight I made zucchini noodles with the bi-color ones. Use a vegetable peeler and peel strips from the zucchini until you reach seeds.You can toss the seed part of it into the pan as a chunk. Heat up extra virgin olive oil and toss the noodles in the oil until soft. I seasoned them with Italian seasoning and garlic powder, no salt needed.
A huge bag of basil leaves was also included in the CSA bag. What do you do with basil, besides making mojitos? Pesto! Walnut pesto, to be exact. I ordered raw, organic walnuts through the local buying club, so I have some hanging out in the freezer.
My cooking and baking philosophy is to use recipes as jumping off points. I like to tinker with recipes I find online or in books. I found a basil walnut pesto online and followed it, but didn't measure. I just eyeballed and tasted until it was yummy. I had to use a Boar's Head parmigiano reggiano because that was the only p-r available at Publix! However, it was a raw cheese imported from Italy. If the ingredient list says milk instead of pasteurized milk, you're eating a raw cheese. Also, if there is a seal from the country of origin that looks "official", it most likely is a controlled name cheese. That means it is made in the traditional manner from unpasteurized milk.
I served the pesto on baked chicken breasts and rice noodles.