Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Fresh basil leaves |
| 2 | Cloves garlic |
| ¼ teaspoon | Pequin quebrado |
| ½ cup | Extra-virgin olive oil |
| 3 tablespoons | Balsamic vinegar |
| 2 smalls | Zucchini; slice thinly |
| 2 smalls | Yellow crookneck squash; thinly sliced |
| 1 pint | Cherry tomatoes; halved |
| ⅓ cup | Pinon (pine) nuts |
Combine basil, garlic, pequin, oil and vinegar in a blender or food processor; process until very well blended. Then place zucchini, crookneck squash and tomatoes in a gaily colored salad bowl. Toss together with dressing and sprinkle with pinon nuts. Refrigerate about 1 hour before serving, time permitting. Makes 4 servings.
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, .