Tomatoes stuffed with raw zucchini 'pasta' and basil-walnut pesto

This week has been an interesting one, what with an earthquake shaking Virginia and a massive storm slamming the East Coast. We were lucky here, as only a few books fell off the shelf on Tuesday, and just moderate winds whipped around our building last night. I breathed a  sigh of relief, and said a quick prayer for the people dealing with much worse.  My heart goes out to those who have lost their homes, and the few who have lost loved ones.

Today I'm recentering, celebrating the end of tomato season here with the scent of fresh basil and the ever-present summer zucchini.  A julienne peeler (such as this OXO Good Grips Julienne Peeler) makes this a quick and easy lunch, perfect for a day on which you really just crave something raw that's not a salad. Simply "peel" the zucchini lengthwise, toss with pesto, and stuff into a hollowed-out tomato fresh from the garden. Simple, healthy, delicious.



Basil-walnut pesto

4 cups packed fresh basil leaves

1/2 cup raw walnut pieces

3 cloves garlic, roughly chopped

1 tsp sea salt (or to taste)

juice of 1 lemon

1/4 cup extra virgin olive oil

Place the basil through lemon juice in a food processor. Process for 30 seconds, until well combined. Scrape down the sides if necessary, then turn the machine back on and slowly pour in the olive oil. Serve immediately.