This Memorial Day weekend I will demonstrate how to make this unique and delicious side dish, using two different types of fresh basil (Purple Ruffle and Mammoth) from the edible garden at the Atlanta Botanical Garden. Please join me at noon, 1pm, or 2pm on Saturday (5/23/15) or Sunday (5/24/15). Demonstration and food samples are free with admission to the garden!
Note: The zucchini in this recipe is cut to look like noodles with a super fun tool called a spiralizer.
- 4 tablespoon extra virgin olive oil, divided
- 1 cup loosely packed fresh basil leaves
- 1 teaspoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons toasted almonds
- ½ teaspoon sea salt, divided
- 3-4 garlic cloves, minced
- 4 small zucchini, spiralized (about 5 cups spiralized)
- 1 cup cherry tomatoes, quartered
- ¼ teaspoon freshly ground black pepper
- ¼ cup Parmesan cheese, shredded
- Place 3 tablespoons extra virgin olive oil, basil, lemon zest, lemon juice, almonds and ¼ teaspoon sea salt in a food processor and blend until smooth. Set aside.
- Heat the remaining 1 tablespoon oil in a large sauté pan over medium temperature.
- Add garlic, sauté, until garlic is soft and fragrant, about 1 minute.
- Add zucchini, stirring occasionally, about 2-3 minutes.
- Add lemon basil sauce and tomatoes. Season with remaining ¼ salt and pepper and stir to combine. Turn off the heat.
- Garnish with Parmesan cheese.
Recipe Developed by: Chef Ashley R. Van Cise, RDN, LD