I spent my Tuesday evening after work weeding the garden and re-staking up my tomato plants. While busy yanking out unwanted roots, I planned dinner in my head. Lots of zucchini ready… So I will vegetti a zucchini for noodles. We have lots of radishes that need to come out of the garden so I’ll sautée them so they become a little sweeter. I always feel terrible throwing out their perfect condition green tops… So radish leaves pesto it is. My sweet peas didn’t turn out with a great harvest but the few that I have I’ll microwave steam. We also have about a half dozen baby corn on the cobs ready so I’ll steam those as well. Ok I planned a garden dinner!Here is what to do:
1 zucchini- spiralized with what ever tool you own. I have the vegetti
1 bunch of radishes thinly sliced
(Tops reserved for pesto)
To make Pesto: all in food processor-
3 small yellow onions chopped up
1 small block Parmesan cheese probably 2 oz.
1/2 cup pine nuts
1/4 cup walnuts
radish greens well rinsed.
1 small bunch of cilantro
1 tsp Himalayan sea salt
1 tsp black pepper
dadh of cayenne
3 tbsp olive oil – more of less depending on your preference of texture.
Radishes I sautéed in tsp avocado oil until lightly browned. Once browned I added in the zucchini with about 1 tbsp of cooking sherry. Tossed it all in pan for about 5 minutes. Then transferred to a bowl added corn and peas, salt and pepper, then mixed in some pesto and viola!