| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
California |
Sauce, Summer squa |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Pistachio nuts; shells removed |
| 1/3 |
c |
Pine nuts |
| 3 |
md |
Garlic cloves; see variation |
| 1 |
c |
Fresh basil leaves; firmly packed |
| 1/2 |
c |
Extra virgin olive oil; or more |
| 1/4 |
ts |
Salt; to taste |
| 5 |
tb |
Unsalted butter |
| 3 |
lb |
Zucchini; trimmed |
INSTRUCTIONS
[Pesto 4-5 mins]* Parboil the pistachio nuts for 2 minutes, then rub
briskly between towels to remove the skins. Put pistachios, pine nuts, and
garlic in the bowl of a food processor fitted with steel blade. Process to
a fine paste. Add the basil and pro
cess until pureed. With the machine running, add enough olive oil in a thin
stream to make a pesto with a mayonnaise consistency. Season with salt.
*The pesto may be made ahead; refrigerated or frozen. Return to room
temperature before using.
[Prep 10 mins; Saute 4-5 mins] Wash zucchini; trim the ends. Cut into
matchstick-width julienne -- as long as possible. Saute gently in gutter
for 4 to 5 minutes until tender-crisp. Add some pesto and toss to heat
through. Serve immediately, on individu
al plates; divide the remaining pesto among the servings.
Variations: -Substitute 2 large shallots, minced, for a more delicate
flavor -Mix with strands of spaghetti or linguine..
(c) 1986 by Los Angeles County Museum of Art. NY: Clarkson N. Potter, Inc.
[mc-recipe: patH Sep 96]
Recipe By : California Cooking: Parties, Picnics & Celebrations
Posted to Recipe Archive - 29 Sep 96
Date: Sun, 29 Sep 1996 20:04:03 -0400 (EDT)
From: Best of the Fairs
NOTES : A striking treatment of summer squash: strands of zucchini toss
with dark green, nutty Basil Pesto This recipe does not use lemon juice and
so is particularly tasty when made with lemon basil.
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