We asked Molly Siegler, our food editor, to share one of her favorite new recipes coming out of our test kitchen.
Zucchini Noodles with Almond Pesto
Zucchini are wildly abundant in the summertime, so it’s best to have a plan for how to use them! This recipe makes zucchini noodles, or “zoodles,” then uses the zucchini core as the base of a basil-packed pesto. I love that this easy salad requires no cooking and has only 5 ingredients (one of which performs double duty), making it the world’s simplest hot-weather lunch. (Bonus tip: Sherry vinegar is an essential in my pantry! If you like balsamic vinegar, think of sherry vinegar as its lighter and more intriguing cousin.)
As a classically trained chef with a political science degree, Molly puts her food fascination to work coordinating the creation and curation of recipes and other food-focused content for Whole Foods Market. Nothing excites Molly more than discovering a fun new food combination or tradition. Catch Molly’s cooking videos on YouTube.
