• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Julienne of Zucchini with Pistachio Pesto

  • Recipe Submitted by on

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


[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.

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