Not sure what to do with Summer Squash or Purslane? No worries I have the perfect solution!
Hot Summer days and nights call for easy no cooking meals.
I have the perfectly chilled and delicious solution fresh from my local farm!
All you need is a few simple ingredients,
a julienne tool or knife skills and approximately 10 minutes.
Farm Fresh Chilled! Julienne Summer Squash with Basil Purslane Pesto
serves 2 – 4 as a side dish
1 cup fresh Organic basil
1/2 cup purslane
1/4 + Extra Virgin Olive Oil
1/4 cup walnuts or pine nuts
1/4 tsp sea salt
1/4 tsp pepper
1/2 tsp lemon juice
2 large Summer Squash or Zucchini … or both!
Use a julienne tool or your knife to make small spaghetti like strips
from the squash and set aside in a chilled bowl.
Use a food processor to make the pesto.
Add the basil, purslane, olive oil, sea salt, pepper, lemon juice and pulse or chop to desired texture.
I made this a little thicker but if you want it thinner add more olive oil.
The pesto not only tastes great but is highly nutritious!
Try my new twist on Pesto made with
Purslane, one of the most nutritious vegetables you can eat,
packed with plant proteins and the highest source of omega 3!
In addition, the Summer Squash – yellow or zucchini
are a good source of potassium, vitamin C and fiber.
Please note that I didn’t use garlic in this recipe as a traditional pesto.
I wanted to be able to taste the fresh, slightly minty, green and somewhat bitter flavors from the farm.
I used lemon juice to brighten the flavors and preserve it if there were leftovers …
of which there were none!
Plate the summer squash, top with pesto, a fresh sprig of purslane and ground black pepper!
Another variation which is equally delightful, Farm Fresh Chilled! Julienne Summer Squash with Basil Purslane Pesto … add Organic tomatoes tossed in Extra Virgin Olive Oil to get the full antioxidant benefit!
Stay cool ….