Welcome to Cathy's Herbs and Botanicals
281 Ninth Street South Naples Fl 34102
Ingredients Serves 4
zucchini (young, 6)
1/4 head iceberg lettuce (finely shredded)
1/4 cup spearmint (coarsely chopped, leaves)
1/4 cup oil
3 tbsps fresh lemon juice
1 Split the zucchinis lengthwise, then cut crosswise into 1/8" slices. Place in bowl.
2 Add lettuce and chopped mint. Combine well.
3 Whisk oil, lemon juice, salt and pepper well. Pour over veggies. Mix.
4 Can be eaten right away or chilled about 1/2 hour.
1/4 cup unsalted almonds, toasted*
1/4 cup freshly grated Parmesan cheese
1/3 cup extra virgin olive oil
3/4 cup fresh basil leaves
1 1/4 cups fresh spearmint leaves
3 medium cloves garlic
Freshly ground coarse black pepper, optional
Put the almonds, cheese, and the olive oil in a food processor and pulse until pureed. Add the basil, mint, and garlic and process to a smooth texture.
Cover and refrigerate for at least 1 hour. Taste for salt and pepper and add if needed. Serve the pesto or refrigerate up to 24 hours. *To toast nuts: Place nuts in a dry saute pan over medium heat. Toast, while shaking the pan to avoid overheating in 1 spot. Remove from the heat after 3 to 5 minutes when the nuts have become a nice pale golden color.