This recipe pairs perfectly with a fresh Grillo from the western and coastal regions of Sicily. The vibrant tropical fruit quality, complex mineral notes and bright acidity accent the herbal pesto and balance the nutty and rich pine nuts and parmesan cheese.
- 2 cups loosely packed basil leaves
- 1/4 cup pine nuts
- 2 garlic cloves
- 1/2 cup grated parmesan cheese
- 2/3 cup extra virgin olive oil
- 4 medium zucchini
- Salt and black pepper
In a food processor, combine the basil, pine nuts and garlic. Pulse until coarsely chopped. Add 1/2 cup of the oil and pulse again until the oil is fully incorporated. Add remaining oil and cheese and pulse until smooth. Add salt and black pepper to taste.
Bring a pot of water to a boil. Using a spiralizer or mandoline, make long, thin ‘noodles’ out of the zucchini. When the water is boiling, add some salt and the zucchini and blanch for less than a minute. Drain the water, mix the zucchini with the pesto and serve with a glass of crisp Grillo. Makes 4 servings.