Vegetarian Recipes - Zucchini with Arugula Pesto Recipe

Method :

Rinse the zucchini thoroughly under cold running water and dry well. Trim the ends off the zucchini and cut lengthwise in very thin slices.

Place the zucchini in a small, shallow dish. Mix2 tablespoons of oil, cider vinegar, balsamic vinegar, garlic, and salt and pepper in a small bowl. Pour the mixture over the zucchini. Let marinate for 1 hour.

Place 3 oz (90 g) of the arugula in a blender with 4 tablespoons of pine nuts and the remaining oil and chop until smooth.

If the mixture is not liquid enough, add 1-2 tablespoons hot water.

Drain the zucchini, setting aside the marinade.

Heat a large grill pan over medium heat. Cook the zucchini in batches for 4-5 minutes each batch, or until lightly browned.

Arrange the remaining arugula on a serving platter and arrange the zucchini on top. Sprinkle with the remaining 2 tablespoons of pine nuts and the raisins.

Season with salt and pepper and drizzle with the marinade.

Serve hot or at room temperature.