Fresh Corn “Pesto”

6/4/15

Author: Jen Snider

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One of the most pleasurable aspects of summer is the “just cut it up and throw it in a bowl” quality of the food in the garden. Our basil has been growing so boldly over the last few weeks that I thought about hauling out the food processor to make a batch of pesto, but then I decided to just combine the flavors of pesto into a fresh salad that took about 6 minutes to make with little muss or fuss. We ate this on some burgers and fresh lettuce from the garden and it was totally delicious.

Pesto corn salad 2vegan, gluten-free, easy as can be

Ingredients

2 ears fresh corn (organic preferred), kernels cut from the cob. If you don’t have fresh, frozen will work fine.

1 kohlrabi or cucumber, peeled and diced

A handful of sugar snap or snow peas in pods, chopped into small bite-sized pieces

About 1/2 cup fresh basil leaves, chopped

1-2 cloves garlic, minced (I like a lot of garlic – adjust to your taste)

Good cold pressed olive oil to drizzle

Good salt and fresh pepper to taste

1 avocado, skin and seed removed, chopped into chunks

Optional: most any kind of nuts or seeds. Walnuts or pistachios would be great in this.

Procedure

1. Combine the corn, kohlrabi or cucumber, peas, basil and garlic in a bowl.

2. Olive oil, salt and pepper will bring the flavors together. Drizzle some olive oil, add a little salt and pepper, then taste. Add more of any of these to find the flavor you desire.

3. Gently fold in the avocado chunks at the end and check the taste once more, adding a little more oil, salt or pepper as needed.

Enjoy!

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