Guest guest Posted October 5, 2007 Report Share Posted October 5, 2007 Zucchini Noodles with Basil and Mint Pesto 4 large zucchini each about 10 inches long 1 tsp. salt For the pesto 3 tbsps. extra-virgin olive oil 1 large garlic clove 1/2 cup tightly packed fresh basil 1/2 cup fresh mint leaves 2 tbsps. pistachio nut kernels 1/3 cup grated Parmesan cheese 1 pinch brown sugar 4 tsps. balsamic or red wine vinegar salt and freshly ground black pepper to taste To make the pesto, blend the oil, garlic and pinch of salt in the bowl of a food processor. Add the herbs, nuts and cheese. Whiz until chopped finely but not puraed. Dissolve the sugar in the vinegar and add. Season to taste with salt and pepper. For the ``noodles:'' Pile the zucchini strips in a colander and carefully toss with salt. Set the colander in the sink and let drain for 30 minutes. Bring a pot of water to a full boil. Add the zucchini and blanch until tender, about 1 minute. Drain well. Suggestions for serving: To serve hot, toss with the pesto and serve right away. To serve cold, rinse the zucchini under cold water and drain very well before tossing with the sauce. Chill if desired. Check out the hottest 2008 models today at Autos. Quote Link to comment Share on other sites More sharing options...
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