Roasted Zucchini with Arugula Pesto

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Arugula growing in a raised bed in the greenhouse, in March

Another delicious way to enjoy Arugula!  This make a great side dish, could be used on pitas, or as a sandwich spread, even over quinoa or noodles!

1.5 lbs zucchini sliced length wise
1/4 c. extra virgin olive oil
2 T. cider vinegar
1 T. balsamic vinegar
1 clove of garlic, thinly sliced
salt and freshly ground black pepper
6 oz. arugula
6 T. pine nuts
1 T. Wild Tree Garlic and herb
4 T. raisins soak in 1/4 c. of hot water

Coat zucchini with 2 T. of olive oil, layer zucchini on two baking sheets (single layer), sprinkle with salt. Bake zucchini at 375 degrees for 15 – 20 minutes or until tender.
Blend 5 T. of pine nuts, 6 oz. of arugula, 3 T. of olive oil, and garlic and herb seasoning to make the pesto. Combine the vinegars, garlic, salt and pepper, and the water from the raisins.
Boil until reduced, stirring occasionally. Gently stir pesto and zucchini together, drizzle the vinegar reduction and sprinkle the raisins and remaining pine nuts on top.
Serve hot or room temperature.

It was a big hit today at lunch on the farm by Demita

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