Zucchini Julienne Toss W/pesto
Categories: VegetableServes: 6 Servings
Ingredients:
- 3 Cloves (large) garlic
- 3 c Lightly packed; stemmed
- -fresh basil leaves
- 1/3 c Pinon (pine) nuts
- 3/4 c Parched; peeled, seeded
- -fresh hot green chiles -or-
- 3/4 c Canned whole green chiles
- 3/4 c Extra-virgin olive oil
- 3/4 c Grated Parmesan cheese
- 1/3 c Grated Romano cheese
- 1/3 c Unsalted butter; room temp.
- 2 lg -or-
- 3 md Zucchini; trim ends
- Additional grated cheese
Instructions:
In food processor, combine garlic, basil, pinon nuts, chiles & oil. Process
just until pureed. Pour into 3-qt bowl, add cheeses & butter. Mix with
spoon, add very hot tap water little at a time until mixture is like
whipping cream. Julienne zucchini into matchstick-size strips. In steamer
or large saucepan, bring 2 inches water to a boil. Scatter zucchini in
steamer basket & set basket in pan not touching water. Cover & steam about
2 minutes, until strands droop slightly when lifted. Immediately transfer
zucchini to warmed serving dish. Spoon generous amount of pesto mixture
onto zucchini. Using 2 wooden spoons, lightly toss with sauce. Serve
immediately with additional cheese, if desired. Makes 12 first-course
servings, 6 light main-course servings. (Recipe for pesto is large, it
keeps well. If you don't want leftovers, reduce pesto recipe in half).
From the
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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