Pesto
Art Print
Gray, Karyn...
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"To cook is to
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is an act of integrity, and faith."
Zucchini and
Yellow Squash with Pesto
 
"Cuisine is only about making foods taste
the way they are supposed
to taste."
~
Charlie Trotter
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Squash
Art Print
Brent, Paul
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Zucchini
and Yellow Squash with Pesto
Gourmet
September 1997
1/4
cup packed fresh basil leaves
1/3
cup freshly grated Parmesan (1 ounce)
1
tablespoon pine nuts
1/2
teaspoon salt
1
tablespoon fresh lemon juice
1/2
cup extra-virgin olive oil
1
pound zucchini (about 2 large)
1/2
pound yellow squash (about 1 large)
In
a food processor purée together basil, Parmesan, pine nuts, salt,
lemon
juice, and oil until smooth and season with pepper.
With
a mandoline or other manual slicer, cut zucchini and yellow squash
lengthwise into very thin slices. Arrange slices in one layer, overlapping
them slightly, on 2 large platters and drizzle pesto over slices.
Chill the
zucchini and yellow squash, covered, at least 1 hour, to allow
dressing to
be absorbed, and up to 1 day.
Serves 6 as a side dish.
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