Not too long ago a made an absolutely fabulous swiss chard pesto that was really more of a combination of a pesto and a salsa, and I have been fascinated by the idea ever since. With all of the zucchini around these days I was thinking that a zucchini salsa/pesto would be a great way to enjoy some! At its base this zucchini salsa looks like a basic pesto with the basil being replaced by zucchini, the pine nuts replaced with pepitas and the lemon juice replaced with lime juice. From there some more salsa like ingredients are added including some spicy jalapeno peppers and fresh cilantro. Of course I decided to roast the zucchini first to tenderize it and bring out more of its flavour! Because of the roasting, this salsa takes a bit of time to make but well worth it! The roasted zucchini goes amazingly well with all of the flavours in this salsa and the creaminess of the pureed pepitas adds a whole new dimension of texture.
Roast Zucchini Salsa
A tasty roast zucchini and jalapeno salsa that is just bursting with summery flavours!
Servings: makes 2 cups
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
- 2 medium zucchini, halved lengthwise
- 1 handful cilantro, coarsely chopped
- 1 jalapeno, coarsely chopped
- 2 cloves garlic
- 1/4 cup pepitas, toasted
- 1/4 cup olive oil
- 1/2 lime, juice
- salt and pepper to taste
- Brush the zucchini in oil, place it on a baking sheet with the cut side up and roast on the top shelf in a preheated 450F oven until tender, about 45 minutes.
- Puree everything in a food processor.
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Swiss Chard Pesto
Spinach Pesto (aka Spanakopita Pesto)