Zucchini with Pesto Trapanese from Vedge by Rich Landau and Kate Jacoby
“Pesto Trapanese” were the words I heard over and over again during the summer before Vedge opened. My chef de cuisine was on a mission to feature this underappreciated and underused Sicilian...
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Ingredients
- ½ cup raw almonds
- 1 cup packed fresh basil leaves
- 1 tablespoon chopped garlic
- 1 teaspoon salt
- 4 tablespoons olive oil
- 1 cup cherry tomatoes
- 1 teaspoon freshly ground black pepper
- 2 zucchini, sliced into thin rounds (about 1 pound)
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