Julienne Of Zucchini With Pistachio Pesto - England

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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 tbsp. 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.

 

NOTE:

 

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.

 

NOTE:

 

This may also be tossed with pasta, in a shape of your choosing, for a main

course instead of a side dish.

 

If you like spicy food you may also add some hot pepper or pepper flakes to

the pesto.