Side Pannel
Julienne of Zucchini with Pistachio Pesto
Julienne of Zucchini with Pistachio Pesto
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sauces
Ingredients List
- 1/4 c Pistachio nuts; shells
- -removed
- 1/3 c Pine nuts
- 3 md Garlic cloves; see variation
- 1 c Fresh basil leaves; firmly
- -packed
- 1/2 c Extra virgin olive oil; or
- -more
- 1/4 ts Salt; to taste
- 5 tb Unsalted butter
- 3 lb Zucchini; trimmed
Directions
[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..
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.
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..
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.
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