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Prep
Difficulty
Easy
Time
Estimate
45 mins
Shred and salt the zucchini in a colander. Cut the potatoes and grill or roast in the oven. Simmer the quinoa separately. Cut the zucchini for the potato salad and grill or roast. Blend up the pesto. Prepare the patties and sear on each side. Finish up the Pesto Potato Salad as the sear. Serve the patties with toppings or even a dollop of pesto.
Shreds of zucchini add heartiness to these vegetarian burger-patties that are lovely bundled into lettuce or even a whole grain bun. Add your favorite toppings, including seared zucchini slices, pickles, tomatoes, mayo, mustard or whatever topping makes a burger a burger for you. Start with cooked quinoa.
A simple potato salad dolled up with fresh pesto and tossed with summer squash, tomatoes, cucumbers, and kale. Add more veggies as available and in season, such as sweet potatoes, eggplant, and mushrooms.
Homemade pesto is an amazing, yet simple luxury. Have a mortar & pestle? Roll up those sleeves and pound some love into this garlic-basil-olive oil sauciness. Have a food processor? Pulse, pulse and you are done. We use lemon to brighten the flavor and retain color. Make this vegan by substituting more nuts for the cheese. If you can’t find or afford pricy pine nuts, I love my pesto with walnuts, pistachios, almonds or even pecans.
