Wondering what to do with the abundance of all the summer garden vegetables taking up space on your counter? This recipe incorporates premade pesto, fresh picked zucchini, cherry tomatoes, and red bell peppers into a simple and flavorful dish! You can make pesto all summer long with your garden basil and freeze into ice cube trays or in metal mini muffin pans. They pop right out and you can store them in the freezer, grabbing and using one at a time for your dishes!
This recipe is pretty versatile, you could add cooked pasta to it for a delicious pesto primavera!
Makes 1-2 servings
Ingredients:
- 1 red bell pepper
- 1/2 red onion chopped
- 1 medium zucchini, sliced into bite sized quarters
- 1 cup of cherry tomatoes
- 2 garlic cloves, diced
- 1 cup of spinach
- Salt & pepper
- 1/3 cup premade basil pesto
Method:
Start by steam sautéing chopped onion over medium high heat. After 3-4 minutes, add your zucchini and garlic. A few minutes later add garlic and tomatoes. Once everything is soft, add your spinach, and premade pesto and stir in. My pesto was premade earlier this summer and frozen in mini muffin pan shapes and stored in a reusable ziploc container. Let the pesto cubes defrost in the pan with the vegetables as the spinach wilts.
Finishing:
Once the sauce is mixed into the vegetables, spoon onto a plate or bowl and top with additional pesto, grated vegan parm and fresh cracked pepper. Enjoy your freshly grown veggies!
Oh My Avocado Kitchen 