| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Vegetable |
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. 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 <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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