Man – o – man, even after multiple meals with a side of sautéed zucchini AND last weeks episode of holy zucchini ! I still had a bunch of zucchini hangin’ out in my fridge. I was starting to feel guilt; I really didn’t want it to go bad and have to throw it away — I hate doing that! So I sorted through my resources and found this gem still in a box in the corner of our new apartment. ( I have yet to find the right place for my cookbooks ) Vegetables from an Italian Garden, Season by Season Recipes. It details multiple veggies and other things that can be grown in your garden each season and highlights an array of creative recipes using each of them. It even has a chart of when to plant and harvest them. Oh, and the photographs are wooonderful and so inspiring — whad up Steve Joyce and Andy Sewell! In my eyes there’s really nothing better than a good cookbook. ;)

Zucchini, Mint & Almond Pesto — yes, please!

Hope everyone has a great Labor Day weekend! Much love – Sarah

Zucchini, Mint & Almond Pesto

Ingredients : 

– 2 1/2 zucchini

– 18 mint leaves

– 1/2 clove garlic

– 2 T chopped parsley

– 3/4 C blanched almonds

– 1 C grated Parmesan

– 2/3 C olive oil

How – to :

– remove seeds and some flesh from zucchini and boil for 8 – 10 mins

– toast 1/3 C almonds

– in a food processor blend zucchini, mint, parsley, garlic, 1/2 C almonds, and parmesan

– gradually add olive oil while food processor is running

– mix with your fav boiled pasta & voila!

** my favorite is penne, but this^^ is linguini