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4 to 6
Easy
30 min
By Rich Landau and Kate Jacoby
Published 2013
“Pesto Trapanese” were the words I heard over and over again during the summer before Vedge opened. My chef de cuisine was on a mission to feature this underappreciated and underused Sicilian sauce on a Vedge menu. We finally found a home for it on zucchini and never looked back. Zucchini has the perfect texture to carry the thick sauce, and the roasted tomato and nuts with the basil add depth.