Yield: 8 Servings
|¼ cup||Pistachio nuts; shells removed|
|⅓ cup||Pine nuts|
|3 mediums||Garlic cloves; see variation|
|1 cup||Fresh basil leaves; firmly packed|
|½ cup||Extra virgin olive oil; or more|
|¼ teaspoon||Salt; to taste|
|5 tablespoons||Unsalted butter|
|3 pounds||Zucchini; trimmed|
[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.