Zucchini & Black Beans with Pumpkin Seed Pesto

1 large zucchini or zephyr squash 2 cups cooked black beans 1/2 cup of Pumpkin Seed Pesto

Cook and drain the black beans.  Prepare one recipe for Pumpkin Seed Pesto.  Refrigerate or freeze extras. With a food processor or mandolin slicer with julienne attachment, slice the zucchini and/or squash into sticks.  You can use a sharp knife (and some patience) if you prefer to slice by hand.  Toss all ingredients in a bowl and serve.

Alternately, you can serve this dish warm if you prefer cooked squash.  Saute or steam the squash, then remove from heat and mix in the beans and pesto.

Pumpkin Seed Pesto

Something new at SMF this year will be the addition of some fresh herbs in the weekly CSA.  Basil is a favorite for most, and fresh pesto is another amazing flavor-booster for steamed vegetables, sandwiches and pasta dishes. There are many ways to make pesto, but this is my favorite.  Walnuts and pine nuts are also nice, but the pumpkin seeds have more protein, fiber, and a broader spectrum of vitamins and minerals than most tree nuts and seeds. Ingredients: At least 1 packed cup of basil leaves, (I usually use as much as I have on hand). 1 cup green, raw pumpkin seeds 1 cup olive oil 3-5 cloves of fresh garlic, peeled 1/2 cup fresh grated Parmesan cheese (optional) Juice from one lemon Salt to taste

Put all ingredients into a blender or food processor.  Pulse to mix the ingredients, then puree until fairly smooth. Adjust ingredients to taste.  Refrigerate or freeze any unused portions.  Tip:  Freeze in small portions or in ice-cube trays, storing in freezer bags once the cubes are firm.  To thaw, place in a dish at room temperature for about 30 minutes before using.  Do not microwave or use heat to thaw.