• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Zucchini Julienne Toss W/pesto

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 3 Cloves (large) garlic
  • 3 c Lightly packed; stemmed
  • -fresh basil leaves
  • 1/3 c Pinon (pine) nuts
  • 3/4 c Parched; peeled, seeded
  • -fresh hot green chiles -or-
  • 3/4 c Canned whole green chiles
  • 3/4 c Extra-virgin olive oil
  • 3/4 c Grated Parmesan cheese
  • 1/3 c Grated Romano cheese
  • 1/3 c Unsalted butter; room temp.
  • 2 lg -or-
  • 3 md Zucchini; trim ends
  • 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).

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