Fresh Herbs and Pistachio Pesto served with Zucchini Pasta

Pesto (basil) symbolizes summer for me- the color, taste and smell is all warm weather goodness. I usually grow a lot of basil in the back yard to make abundant pesto and freeze for the winter. I am then able to use it year round- although it tastes best in the summer.

I love using basil pesto in pastas, salads and on meats. Of course, I also use it to make my super easy and fast meatballs. It is instant boost of flavor in any dish. It is definitely a staple in my fridge. I think my favorite way is to pair it with shrimp and pasta- the flavor of pesto and the crustaceans go fabulously well.

The other day my friend Nancy, called to tell me about a pistachio pesto she made for her family. She served it with pasta and zucchini. I had just been to the farmers market and bought some fabulous looking summer squash. I decided to make the pesto for a get together- I was planning on making a boneless leg of lamb. I thought I could make the pasta with grated zucchini and serve it to the kids- the rest I would add the pesto for the adults- perfect! I love when I come up with a fabulous menu.

Nancy emailed me the recipe and I made it with the fresh herbs growing in my backyard. I tweaked the recipe a bit- the original asked for parsley and mint- I added tarragon to the mix. I also switched the parmesan cheese with pecorino since it (pecorino) has a stronger flavor and I like it better. The last thing I added was lemon juice and zest- to give it an extra boost of goodness. The pesto was absolutely delicious! I used it all up in the pasta- I will definitely be making more soon to serve on top of salmon.

There are so many different ingredients to make pestos these days. I think the pistachio one is definitely going to be part of my repertoire. I am now motivated to research some other ones- possibly with sun dried tomatoes!

• 1 cup roasted pistachios
• 4 garlic cloves
• 1 cup parsley, roughly chopped
• ½ cup mint, roughly chopped
• 2 tablespoons tarragon, roughly chopped
• ½ cup grated Pecorino Romano
• 2 teaspoon salt
• Juice of half a lemon
• ½ cup extra virgin olive oil

In a processor with the motor running, add the garlic and pulse until finely chopped. Add all the herbs, cheese, pistachios and salt to the processor, and process until finely chopped. With the processor running, add the olive oil in a steady stream until the mixture becomes creamy and emulsified. Transfer to a bowl and add the lemon juice and an drizzle of extra virgin olive oil.

Zucchini Pasta

• 3 summer squash or zucchini, grated
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• Salt
• 1/2 cup Pecorino Romano cheese, grated
• 1/2 pound penne, al dente

In a large frying pan, heat the olive oil. Add the grated zucchini and saute on medium heat for 4-5 minutes. Add the garlic and pasta and saute for 2-3 minutes making sure the zucchini is distributed evenly. Add salt and check for seasonings. Serve with freshly grated pecorino cheese and a dollop of pistachio pesto.