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, .