Wednesday, May 28, 2008

Zuchinni Fettucini with Pecan Pesto



Serves two.

Here's how I made it.

Zuchinni Fettucini: Peel one zuchinni per person into strips using a good old fashioned peeler.
Pesto: Put one grocery store bunch of basil, one handful of raw pecans, juice of half a lemon, 1 TBS of garlic, and salt to taste into the mini food processor, blender, or whatever you have to chop and mix it all up. Blend until smooth. Taste and adjust to the way you like it.

Serve the pesto over the zuchinni, and sprinkle tomato and pecan pieces on top for extra flavor and zing!

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4 comments:

Birch Center said...

Oh, that looks amazing! I love to see the pictures of the meals you are creating!
Love,
Melissa

Antony Heaven said...

Who needs substitutes when you're making delicious food like this?

Yummm!

Penni said...

I am a mad woman who hasn't eaten solid food in 3 friggin' months....trust me, I'm drooling over this meal right now. I'm saving this recipe and I'll get it in a week or so.....yippee!

Angela said...

I am so making this for lunch today! (Of course you are talented enough to make anything yummy!)