1. STRAWBERRY CAPRESE PESTO SALAD
2 cups sliced strawberries
5 ounces fresh mozzarella bocconcini, cut into slices
1/2 cup Gotham Greens pesto (located in aisle 7)
salt & olive oil
Put strawberries and mozzarella in a bowl, sprinkle with ¼ teaspoon salt.
Add pesto, and gently stir to coat, using hands if needed.
Pour onto a plate, and drizzle with olive oil to serve.
2. SPICEY SHRIMP WITH PESTO ZUCCHINI NOODLES
1 cup Gotham Greens Pesto (located in aisle 7)
1 tablespoon butter or oil
1 lb. shrimp
1-2 teaspoons each chili powder and cumin, plus any other spices you like
salt and pepper
4 medium zucchini if spiralizing yourself, or buy zucchini noodles in our produce section.
Heat the butter or oil over medium high heat. Add the shrimp and toss with the spices - I usually just do this right in the pan to save myself a dish, and I don't really measure the spices - I just eyeball it until they get pretty well coated with spices. Sauté the shrimp until they evenly coated with spice and fully cooked (they will no longer be translucent).
Cut the zucchini into long noodle-like shapes - the best way to do this is with a spiralizer but you can also use a peeler. Toss the zucchini noodles with the reserved pesto and top with the shrimp. Or you can buy ready made zucchini noodles in our produce department. (If you don't like the idea of raw noodles you can toss them in a pan and saute them with some oil, garlic, salt, pepper, etc. for a few minutes.)
The zucchini noodles will seep out water as they sit coated in the pesto, so I recommend tossing the noodles right before serving. If you have leftovers, just store everything separately and assemble before serving. (you can also blot the noodles with a paper towel to get rid of some of the moisture)
3. PESTO ZUCCHINI AND CORN QUINOA SALAD
1 cup quinoa, rinsed
1 3/4 cups water or broth
1 tablespoon olive oil
2 cloves garlic, chopped
4 cups zucchini (~2 medium sized zucchini), diced
1 cup corn, fresh or frozen
salt and pepper to taste
1 (15 ounce) can of chickpeas, rinsed and drained (or 1 1/2 cups cooked beans, from 1/2 cup dry)
1/4 cup green onions, sliced
1/4 cup pine nuts, toasted
1/2 cup Gotham Greens basil pesto (located in aisle 7)
2 tablespoons lemon juice
Bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15 minutes, remove from heat and let sit for 5 minutes, covered.
Meanwhile, prep the zucchini and corn, heat the oil over medium-high heat, add the zucchini and corn and cook until tender, about 12 minutes, before removing from heat and seasoning with salt and pepper to taste.
Mix everything and enjoy!
4. SUMMER PESTO GRILLED VEGGIES WITH PENNE
2 small summer squash, sliced 1/4-in thick
2 small zucchini, sliced 1/4-in thick
1/2 lb fresh asparagus, trimmed and cut in half widthwise
1 large sweet pepper, sliced 1/4-in thick into strips
2 cloves garlic, minced
1/2 cup Gotham Greens Pesto (located in aisle 7)
Salt and pepper to taste
12 oz penne pasta, cooked according to package instructions
In a small bowl, toss squash, zucchini asparagus, pepper, garlic, and basil pesto until evenly combined. Season veggies with salt and pepper to taste.
Grill veggies on nonstick tin foil over medium-high heat stirring occasionally until veggies are slightly charred and tender, about 8-10 minutes.
Serve grilled veggies warm with hot penne pasta. Enjoy!