Kitchen Wisdom Gluten Free

Forget What You Know About Wheat and Journey Into A Kitchen Where Gluten Free Is So Delicious Those Who Can Eat Gluten Choose Not To!

Zucchini & Basil Pesto – Forget What You Know About Wheat(c)

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     Kitchen Wisdom Gluten Free Zucchini with Pesto is so delicious, you will want more.  This is a perfect recipe to use with those insanely large zucchini that creep up on you in your garden at this time of year.  It is excellent served alone or as an appetizer on crackers or bread when entertaining guests.  It is really wonderful mixed in with pasta for a simple meal.  Easy to make, the pan does most of the work.  I like to shred zucchini, I just personally prefer the texture, so I run it through a food processor fitted with the shred attachment attached.  Just sauté  the zucchini in garlic and oil for a while, throw in a dollop of basil pesto and dinner’s done – just like that.  It stores wonderfully packed into a canning jar with a drizzle of olive oil to cover the vegetable,  affix the lid and ring and it is ready to go!  This stores for a couple of weeks in a jar in the fridge, but I promise it won’t last that long…

     Makes approximately 2 ½  cups cooked

1 very large Zucchini, shred (yields approximately 4.5 cups)

2 tablespoons Extra Virgin Olive Oil

3-4 Garlic cloves (to taste)

Optional Crushed Red Pepper (to taste)

Salt & Pepper (to taste)

3 tablespoons Basil Pesto

 

Shred the Zucchini, finely chop the garlic and set each aside.  Heat a sauté pan, add olive oil and garlic with optional crushed red pepper and cook until garlic is wilted and just about to brown.

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Add shred zucchini and toss to evenly coat.  Sprinkle with salt and pepper.

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Keep heat at medium high under the pan and cook for 20 minutes, the goal is to let most of the zucchini cooking liquid cook off.  Add in the basil pesto, toss and stir to evenly combine.  Turn off heat, Place lid on pan mostly ajar.

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Serve immediately or store in a mason jar.  Pack in tightly to get out extra air, lightly drizzle with an even layer of olive oil, fit with lid and screw top and then refrigerate.

“Zucchini & Basil Pesto” by Liz Conforti, Forget What You Know About Wheat© 2016  

Enjoy additional Kitchen Wisdom gluten Free Recipes         

pesto-copy            Pesto of Basil

 IMG_7546 - CopyCucumber & Chickpea Salad

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      Kitchen Wisdom Gluten Free:  Journey into a Culinary Cultural Evolution & Learn How to Transform Southern Italian Recipes to Gluten Free…Experience a Kitchen so Delicious, Those Who Can Eat Gluten Choose Not To!  Available formats:  eBook, & Paperback; On amazon.com, and at Select Vermont Retailers.

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Happy Cooking!

My name is Liz Conforti, and I welcome you to Kitchen Wisdom Gluten Free.  I have been transforming my family's authentic Camapanian & Southern Italian recipes to their delicious gluten free counterpart, I hope you enjoy the culinary excursion Kitchen Wisdom foffers in this site...
My name is Liz Conforti, and I welcome you to Kitchen Wisdom Gluten Free. I have been transforming my family's authentic Camapanian & Southern Italian recipes to their delicious gluten free counterpart, I hope you enjoy the culinary excursion Kitchen Wisdom offers...

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