Free Recipe Zucchini Julienne Toss W/pesto
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Ingredients for Zucchini Julienne Toss W/pesto Recipe
3 Cloves (large) garlic
3 c Lightly packed; stemmed
-fresh basil leaves
1/3 c Pinon (pine) nuts
3/4 c Parched; peeled, seeded
-fresh hot green chiles -or-
3/4 c Canned whole green chiles
3/4 c Extra-virgin olive oil
3/4 c Grated Parmesan cheese
1/3 c Grated Romano cheese
1/3 c Unsalted butter; room temp.
2 lg -or-
3 md Zucchini; trim ends
Additional grated cheese
Zucchini Julienne Toss W/pesto Preparation
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 don”t want leftovers, reduce pesto recipe in half). From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback).
Cooking Temperature:
Recipe Serves: 6
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