Zucchini Julienne Toss W/pesto Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 Cloves: , (large) garlic
3 cup: Lightly packed, stemmed fresh basil leaves
1/3 cup: Pinon, (pine) nuts
3/4 cup: Parched, peeled, seeded fresh hot green chiles -or-
3/4 cup: Canned whole green chiles,
3/4 cup: Extra-virgin olive oil,
3/4 cup: Grated Parmesan cheese,
1/3 cup: Grated Romano cheese,
1/3 cup: Unsalted butter, room temp.
2 large: -or-,
3 medium: Zucchini, trim ends
Additional grated cheese,
Directions:
In food processor, combine garlic, basil, pinon nuts, chiles & oil. Process
just until pureed. Pour into 3-qt 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 matchstick-size 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 first-course
servings, 6 light main-course servings. (Recipe for pesto is large, it
keeps well. If you dont want leftovers, reduce pesto recipe in half).
From the, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.
Source from luhu.jp
just until pureed. Pour into 3-qt 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 matchstick-size 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 first-course
servings, 6 light main-course servings. (Recipe for pesto is large, it
keeps well. If you dont want leftovers, reduce pesto recipe in half).
From the
(0-89586-542-4 paperback). Downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.
Source from luhu.jp
Tags
Vegetable