Basil Pesto with Fresh Tomatoes and Roasted Zucchini

Now that I’m an adult, summertime no longer mean several weeks of unstructured time with no responsibilities. I don’t think I need any more reason to justify why I’m not a big fan of summer now. However, summer does redeem itself by providing me with an abundance of delicious, fresh produce. Sam’s parents have an awesome garden, which means that I am blessed with a continuous supply of fresh basil, tomatoes, zucchini, and jalapeno peppers. This meal consisted of almost entirely fresh produce from my in-laws’ garden. Spaghetti tossed in basil pesto, tomatoes, and roasted zucchini. Basil pesto recipe below.

 

INGREDIENTS:

  • 2 cups fresh basil leaves, packed
  • 2/3 cups extra virgin olive oil
  • 1/4 cup sunflower seeds
  • Salt to taste
  • Garlic to taste (about 2 cloves?)
  • 1/4 to 1/2 cup parmesan cheese

DIRECTIONS:

  1. Add basil, sunflower seeds, and garlic to food processor and pulse until coarsely chopped.
  2. Add oil, blend until smooth.
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