Zucchini julienne toss w/pesto

Yield: 6 Servings

Measure Ingredient
3 \N Cloves (large) garlic
3 cups Lightly packed; stemmed fresh basil leaves
⅓ cup Pinon (pine) nuts
¾ cup Parched; peeled, seeded fresh hot green chiles -or-
¾ cup Canned whole green chiles
¾ cup Extra-virgin olive oil
¾ cup Grated Parmesan cheese
⅓ cup Grated Romano cheese
⅓ cup Unsalted butter; room temp. or-
3 mediums Zucchini; trim ends
\N \N Additional grated cheese

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, .

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