Week 11- The Incredible Disappearing Zucchini & Fiery Roasted Pesto

For these farmers, one symbol of summer decadence is pesto. During the heat of the summer months, fresh basil is often in abundant supply, and it’s a perfect time to stock up on homemade pesto. Small jars make wonderful gifts, and garlicky basil heaven is just a quick thaw away.

The first time I ate pesto was actually in the back country of the Bob Marshal Wilderness with a University of Montana student group. Each hiker was responsible for one meal during the trip, and I remember wondering after eating Anna’s pesto pasta: Why have I never eaten this before?! This recipe is inspired by that same backcountry cook and in honor of her upcoming visit, here’s her recipe- with a few twists!

(As a disclaimer for backcountry travelers, I also remember it leaking all over the inside of her pack…)


Pesto a la Anna & Claire

2 c fresh basil

2-3 Groundworks garlic cloves (our garlic has few, big cloves and you may need more of the smaller cloves)

1/2 c walnuts

3/4 c grated parmesan cheese

3/4 c olive oil

2 T lemon juice (to preserve color)

1 or 2 Czech black chili peppers, roasted and cooled

Combine all ingredients in a food processor and blend until smooth-ish. Voila!


If pesto is a symbol of summer decadence, then zucchini is the poster child of summer ABUNDANCE.
Swimming in squash? Here are a few ideas to help you make it… disappear!


Steps: grate, toss with a little salt, let sit overnight. The next day, drain excess water and freeze in measured amounts in plastic freezer bags. Better yet, freeze in the exact amounts you need for your favorite zucchini bread recipe!


Long strips of zucchini steamed lightly make excellent imitation pasta! Steps:

  1. Cut lengthwise slices from zucchini using a vegetable peeler, stopping when the seeds are reached. Turn zucchini over and continue ‘peeling’ until all the zucchini is in long strips; discard seeds. Slice the zucchini into thinner strips resembling spaghetti.
  2. Heat olive oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened, 5 to 7 minutes. Season with salt and pepper.


Breaded Zucchini Chips

Slice 1-1/2 diameter zucchini into thin chips. (Bigger ones with more seeds will fall apart in the frying pan.) Coat with flour mixture: flour, salt, pepper, paprika.

Slide into already HOT oil in a frying pan (we use lard). Fry until crispy and eat ASAP! These taste amazing, but usually the cook doesn’t get to leave the frying pan before they’re all gone (:

AS PIZZA CRUST- a ‘low carb’ option, and a great way to use up that green!



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