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WTKR’s Coast Live: WC Executive Chef Bobby Marnier Celebrates National Garden Month
April is National Garden Month. Westminster-Canterbury Executive Chef Bobby Marnier shared his recipe with Host April Woodard for Zucchini with Bruschetta and Pesto — a tasty dish that takes advantage of the vegetables and herbs from the garden. To make it at home, see the Chef’s recipe below.
Zucchini Noodles with Bruschetta and Pesto
Bruschetta
3 Roma Tomatoes
1 Clove Garlic Minced
2 Tbsp. Extra Virgin Olive Oil
8 Leaves Basil Chiffonade
1 tsp. Kosher Salt
1/2 tsp. Balsamic Vinegar
1/2 tsp. Fresh Ground Black Pepper
Pesto
2 Cups. Basil
2 Cloves Garlic
1/4 cup. Toasted Pine Nuts
1 tsp. Kosher Salt
2/3 cup. Extra Virgin Olive Oil
1/2 cup. Parmesan Cheese
Add all ingredients to the blender except olive oil and parmesan cheese, pulse a few times, with the blender on slowly add in olive oil until all is incorporated. Pour pesto into a clean bowl and fold in parmesan cheese.
Zucchini Noodles
2 Medium Zucchini
Use a Mandoline to Julienne the Zucchini — slice into thin noodles.
Place zucchini noodles in a serving bowl, top with bruschetta, drizzle with basil pesto, and grated parmesan cheese on top.
Enjoy!
