Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 cups cooked orzo, drained and rinsed in cold water 2 cups chopped zucchini, chopped into very small pieces 1/2 cup lemon basil, leaves, flowers and buds 1/4 cup pine nuts, toasted 1 teaspoon lemon zest 1/4 cup olive oil 2 Tablespoons lemon juice 1 clove garlic, grated or very finely chopped 1/2 cup parmesan, shredded salt and freshly ground pepper to taste DIRECTIONS Mix together orzo, zucchini, basil, pine nuts and lemon zest. In a separate bowl, stir together olive oil, lemon juice and garlic. Drizzle over salad and toss until coated. Mix in cheese and taste before seasoning. Serve at room temperature. Cover and refrigerate leftovers. Copyright © 2011 Stefanie Samara Hamblen |
