Julienne Of Zucchini With Pistachio Pesto

Directions

1. [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
2. 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.
3. *The pesto may be made ahead; refrigerated or possibly frzn. Return to room temperature before using.
4. [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
5. al plates; divide the remaining pesto among the servings.
6. Variations: -Substitute 2 large shallots, chopped, for a more delicate flavor -Mix with strands of spaghetti or possibly linguine..
7. Cooking: Parties, Picnics & Celebrations
8. NOTES : A striking treatment of summer squash: strands of zucchini toss with dark green, nutty Basil Pesto
9. This recipe does not use lemon juice and so is particularly tasty when made with lemon basil.