I just made myself an early lunch inspired by a recipe on my friend Anja’s blog, A Suitcase Full of Mangoes. She grilled zucchini and made a terrific sounding tomato pistachio pesto with sundried tomatoes which I will be making in the near future. But, today, with the last of the zucchini from the CSA and leftover pistachio mint pesto, I toasted up some good bread from Bread Alone and voila, a fantastic sandwich.
Zucchini *
Yellow zucchini *
Pistachio-Mint Pesto
Olive oil
Bread
Slice the zucchinis thinly. Heat a small amount of olive oil in a non-stick skillet and cook until soft on the first side. Flip to cook the second side.
Toast the bread. Spread pesto on both sides. Place the zucchinis on the pesto and sandwich it up. Enjoy!