Recipe - Julienne Of Zucchini With Pistachio Pesto

One fourth cup Pistachio nuts; shells
removed
1/3 cup Pine nuts
3 md Garlic cloves; see variation
1 cup Fresh basil leaves; firmly
packed
One half cup Extra virgin olive oil; or
more
One fourth teaspoon Salt; to taste
5 tablespoon Unsalted butter
3 pound Zucchini; trimmed

[Pesto 45 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 45 mins] Wash zucchini; trim the ends. Cut into
matchstickwidth julienne as long as possible. Saute gently in gutter
for 4 to 5 minutes until tendercrisp. 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..

(c) 1986 by Los Angeles County Museum of Art. NY: Clarkson N. Potter, Inc.
[mcrecipe: patH Sep 96]

Recipe By : California Cooking: Parties, Picnics & Celebrations

Posted to Recipe Archive 29 Sep 96

Date: Sun, 29 Sep 1996 20:04:03 0400 (EDT)

From: Best of the Fairs

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.