Garden Salad with Pesto

Being born in July, I am most definitely a summer baby in all aspects. I love the water, I love the sun, and I LOVE summer fruits and vegetables!!!

Each year my father plants tons of herbs, tomatoes, zucchini, eggplant and much more in hopes of a great summer harvest! The last two years were a little rough but this year he planted early and we are already reaping the benefits.

Yesterday while visiting for the weekend we did some harvesting and I threw together this salad which is a perfect addition to any summer meal, or great for a meatless monday.

zucchini salad.jpg

Garden Salad with Pesto


  • 1 zucchini, thinly sliced with vegetable peeler

  • 10 asparagus spears, trimmed and cut in half

  • 1 cup tomatoes, halved

  • squash blossoms

  • 2 cups basil leaves

  • 1/3cup pecorino cheese

  • 1/4 cup pine nuts

  • 1 lemon, juiced

  • 1 garlic clove

  • 1 tsp red pepper flakes

  • 1/4 cup extra virgin olive oil


On a large platte, arrange the zucchini, asparagus, tomatoes and squash blossoms. In a small cuisinart or blender place the garlic and basil and chop, next add the pine nuts and cheese and process, add the lemon juice garlic powder and red pepper flakes and slowly stream in oil. Add a few tbsp of water for a thinner consistency if desired. Top salad with pesto, toss serve and enjoy.

Happy Summer!!!


Lauren Courtney