Recipe - Zucchini Julienne Toss Wpesto

3 Cloves (large) garlic
3 cup Lightly packed; stemmed
fresh basil leaves
1/3 cup Pinon (pine) nuts
Three fourths cup Parched; peeled, seeded
fresh hot green chiles or
Three fourths cup Canned whole green chiles
Three fourths cup Extravirgin olive oil
Three fourths cup Grated Parmesan cheese
1/3 cup Grated Romano cheese
1/3 cup 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 3qt 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 matchsticksize 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 firstcourse
servings, 6 light maincourse 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 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.