Zucchini Noodles with Lemon Verbena and Basil Pesto
With its floral-citrus aroma and taste, lemon verbena is a wonderful accent to deserts, pestos and cocktails alike. As a wanna-be chef, this special herb has made its way into in a myriad of my recipes. One of my favorites is Lemon Verbena pesto over zucchini noodles. After all, zucchini is the easy-to-grow green gem of the garden, and what better herb to pair with it than lemon verbena?
INGREDIENTS:
-4 zucchini
-2 cups packed fresh basil leaves
-½ cup lemon verbena leaves
-2 cloves garlic
-⅓ cup olive oil
-2 teaspoons fresh lemon juice
-¼ cup grated Parmesan cheese
-Salt and pepper, to taste
HOW-TO:
- Use a peeler to slice the zucchini into noodles. Set aside.
- Combine the basil, garlic, and lemon verbena in a food processor, and pulse until chopped. Add in the olive oil and blend. Add the lemon juice and Parmesan cheese. (This is your pesto.)
- Combine the zucchini noodles and pesto, toss until zucchini are well coated, and garnish with additional Lemon Verbena leaves.
