Guest guest Posted September 23, 2007 Report Share Posted September 23, 2007 Julienne of Zucchini with Pistachio Pesto 1/4 cup pistachio nuts, shells removed 1/3 cup pine nuts 3 medium garlic cloves, see variation 1 cup fresh basil leaves, firmly packed 1/2 cup extra virgin olive oil, or more 1/4 tsp. salt, to taste 5 tbsps. unsalted butter or oil, use less 3 lbs. zucchini, trimmed 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 process 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. Wash zucchini; trim the ends. Cut into matchstick-width julienne - as long as possible. Saute gently in butter for 4 to 5 minutes until tender-crisp. Add some pesto and toss to heat through. Serve immediately, on individual plates; divide the remaining pesto among the servings. ______________________________\ ____ Pinpoint customers who are looking for what you sell. http://searchmarketing./ Quote Link to comment Share on other sites More sharing options...
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