| 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 | Garlic cloves, see variation | |
| 1 | c | Fresh basil leaves, firmly |
| packed | ||
| 1/2 | c | Extra virgin olive oil, or |
| more | ||
| 1/4 | t | Salt, to taste |
| 5 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 151
Calories From Fat: 103
Total Fat: 12g
Cholesterol: 19.1mg
Sodium: 94.2mg
Potassium: 716.5mg
Carbohydrates: 10.3g
Fiber: 5.3g
Sugar: 4.6g
Protein: 5g