From the Banyan Botanicals blog here's a great recipe for these last hot days of summer. This pitta-pacifying recipe will balance heat in your body and is a great way to use up the zucchini from the end-of-summer garden.
Puree mint, parsley, lemon, salt, water, and remaining olive oil with the cooked onions and garlic. Return the pureed sauce to the pan, add finely chopped walnuts, and simmer over medium heat for 10 minutes.
Meanwhile, skin and seed the zucchini. Slice lengthwise into long, paper thin strips, or use a spiralizer if you have one.
Place the zucchini strips into a bowl and toss with the warm pesto sauce. Garnish with chopped walnuts and a sprig of parsley.
Optional Extras:For added richness in the sauce, allow onions to fully caramelize.