Best Zucchini Pesto Tarts With Salad Recipes

Zucchini-Ribbon Salad with Pesto Vinaigrette image

Provided by Tia Mowry

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

1 cup baby arugula
1/4 cup packed fresh basil, torn
1/4 cup packed fresh mint, torn
3 tablespoons plus 1/3 cup walnuts, chopped
1 clove garlic, coarsely chopped
Zest of 1 lemon, plus 1 tablespoon lemon juice
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
3 zucchini, ends trimmed
1/3 cup goat cheese, crumbled

Steps:

In a food processor, combine the arugula, basil, mint, 3 tablespoons walnuts, garlic, lemon zest and juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse until coarsely chopped. With the machine running, drizzle in the olive oil; process until smooth. Store in the refrigerator for up to 3 days.
Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Add to a large bowl and toss with the 1/3 cup walnuts and the goat cheese. Add the dressing and toss to combine.

Zucchini Pesto Pasta Salad Recipe by Tasty image

Provided by Walmart

Categories Dinner

Yield 4 servings

Number Of Ingredients 18

2 cups fresh basil leaf, loosely packed
1 cup fresh parsley, loosely packed
½ cup fresh chives, cut into 2 in (5 cm) pieces, loosely packed
¼ cup pine nuts
1 small garlic clove
2 ½ tablespoons lemon juice
1 teaspoon kosher salt
½ cup vegetable oil
2 Walmart Zucchinis, medium, sliced in 1/4 in (6 mm) in rounds
1 cup spinach, roughly chopped, loosely packed
1 tablespoon red wine vinegar
1 lb penne pasta, cooked according to package instructions, drained, and still warm
1 medium lemon
1 ½ tablespoons caper
6 oz fresh mozzarella cheese, torn into bite-size pieces
¼ teaspoon kosher salt, plus more to taste
freshly ground black pepper, to taste
¼ cup fresh basil, torn

Steps:

Make the pesto: Add the basil, parsley, chives, pine nuts, garlic, lemon juice, and salt to a high-powered blender or food processor. Blend on high speed, scraping down the sides with a rubber spatula as needed, until well combined, 1-2 minutes.
Make the zucchini pasta salad: Heat the vegetable oil in a large, high-walled skillet over high heat. Working in batches, fry the zucchini rounds in a single layer for 1-1½ minutes per side, until the outside is golden brown but the zucchini is still slightly crisp. Transfer to a paper towel-lined plate to drain, blotting away any excess oil.
Transfer the zucchini to a large serving bowl. Add the spinach and red wine vinegar, and toss gently to combine. Add the penne, pesto, lemon zest, capers, and mozzarella, and fold gently until well combined. Season with salt and pepper to taste.
Garnish with the basil leaves and serve slightly warm, or refrigerate until ready to serve.
Enjoy!

Zucchini Pesto image

Yield Makes 2 cups

Number Of Ingredients 8

1 cup (packed) fresh basil leaves
1/4 cup walnuts (1 ounce), toasted
2 garlic cloves
3 small zucchini (about 9 ounces), trimmed, cut into 1/2-inch pieces
1/2 cup (packed) freshly grated Parmesan cheese
1 green onion, chopped
1/2 cup plus 2 tablespoons olive oil
Assorted raw vegetables

Steps:

Blend basil, walnuts and garlic in processor until finely chopped. Add zucchini, Parmesan cheese and greed onion; process until coarsely chopped. Add oil. Using on/off turns, process until mixture is finely chopped. Season pesto to taste with salt and pepper. Transfer to bowl. (Can be prepared 2 days ahead. Press plastic wrap onto surface of pesto and refrigerate.) Serve with assorted raw vegetables.