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Add a photoServings: 8
Ingredients
- 1/4 c. Pistachio nuts, shells removed
- 1/3 c. Pine nuts
- 3 med Garlic cloves, see variation
- 1 c. Fresh basil leaves, firmly packed
- 1/2 c. Extra virgin extra virgin olive oil, or possibly more
- 1/4 tsp Salt, to taste
- 5 Tbsp. Unsalted butter
- 3 lb Zucchini, trimmed
Directions
- [Pesto 4-5 mins]* Parboil the pistachio nuts for 2 min, 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 in the basil and pro
- cess till pureed. With the machine running, add in sufficient extra virgin 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 possibly frzn. Return to room temperature before using.
- [Prep 10 mins; Saute/fry 4-5 mins] Wash zucchini; trim the ends. Cut into matchstick-width julienne - as long as possible. Saute/fry gently in gutter for 4 to 5 min till tender-crisp. Add in some pesto and toss to heat through. Serve immediately, on individu
- al plates; divide the remaining pesto among the servings.
- Variations: -Substitute 2 large shallots, chopped, for a more delicate flavor -Mix with strands of spaghetti or possibly linguine..
- Cooking: Parties, Picnics & Celebrations
- NOTES : A striking treatment of summer squash: strands of zucchini toss with dark green, nutty Basil Pesto
- This recipe does not use lemon juice and so is particularly tasty when made with lemon basil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 8 servings | |
| Calories 263 | |
| Calories from Fat 227 | 86% |
| Total Fat 25.81g | 32% |
| Saturated Fat 6.92g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 103mg | 4% |
| Potassium 503mg | 14% |
| Total Carbs 7.44g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.28g | 2% |
| Protein 3.6g | 6% |
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