This is the time of the year when there is an abundance of fresh vegetables and herbs in my garden and the markets. When I first saw this recipe I was immediately drawn in at the word “pesto”. A flavorful ingredient to perk up a side dish like this. What a perfect way to use summer vegetables and my all-time favorite herb, basil. Search “pesto” for my homemade version plus other recipes using this fabulous sauce.
I saw this Mexican recipe in one of my Food Network magazines by chef Aaron Sanchez. I never seem to catch any of his shows and besides I don’t cook a lot of Mexican food even though I love to eat it.
Yes, I did take an authentic Mexican cooking class recently and I am not sure it tweaked my interest in learning more. However, the tomatillo sauce was so good over the chicken enchilladas that I will probably make this one recipe at home!! I thought I would share some of the pictures from that class with everyone.
Below some students are getting the tomatillos ready to cook; the sauce after pureeing with some chilies, onions and spices; and the finished chicken enchilladas.
Now for Aaron’s recipe which I did change; I added more tomatoes and pesto!
Zucchini, Tomatoes, Pesto and Queso Blanco Cheese, Adapted
- 1 large garlic clove, minced
- 2 tbsp. olive oil
- 1 lb. zucchini, diced
- 2 large tomatoes cored, peeled and diced
- 1 or 2 green onions, chopped or fresh chives
- 2 tbsp. pesto
- 1/2 cup (or more) queso blanco cheese, crumbled
- fresh lime juice
- salt and pepper to taste
Cook garlic briefly in the olive oil; add zucchini and cook until slightly softened, about 5 to 10 minutes. Add tomato and green onions and cook another 5 minutes.
Remove from the heat and add the pesto and cheese, stirring until combined. Season with lime juice, salt and pepper to taste.
Just delicious and a perfect side dish with lightly fried crab cakes 🙂
Recipe by cookingwithauntjuju.com