Posted Aug 4, 2010
Most of us won’t have a chance to attend the New York Botanical Garden’s Edible Garden exhibit.
The summer series, which runs through Oct. 17, features a hands-on vegetable gardening program with cooking demonstrations and celebrity chef appearances.
If you are lucky enough to be in New York City for the series, you can still catch appearances by Mario Batali, Lidia Bastianich and Todd English. Chefs Sara Moulton and Daisy Martinez have already presented demonstrations using local foods.
Here is a recipe from the Edible Garden exhibit. It’s best when as many local, homegrown veggies and herbs are used.
ZUCCHINI PESTO BRUSCHETTA
Makes about 6 bruschetta
For the pesto:
1 pound zucchini, grated 1 1/2 teaspoons sea salt 3 to 4 roasted garlic cloves, mashed
1/4 cup firmly packed basil leaves, thinly sliced
1/4 cup almonds or your favorite nut, roasted and finely chopped 1 tablespoon fresh thyme leaves, chopped
1/2 cup grated pecorino romano cheese 1 teaspoon fresh lemon juice Lemon zest from 1 lemon 2 tablespoons extra-virgin olive oil
1/4 teaspoon freshly ground black pepperFor the bruschetta: 6 slices ciabatta bread 2 tablespoons extra-virgin olive oil 2 garlic cloves
1. Place the grated zucchini in a shallow bowl, then sprinkle it with salt and let it sit for about 1 hour.
2. Place the zucchini
in a strainer, press out as much liquid as possible, then transfer it to a bowl. Add the remaining pesto ingredients to the bowl and mix until well-combined.
3. Refrigerate the pesto for 1 to 2 hours to allow the flavors to combine and the zucchini to marinate. Stir a couple of times while it is chilling.
4. When ready to serve, rub the garlic over the bread, then brush with olive oil and grill until lightly toasted. Top the grilled bread with some pesto.
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