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Zucchini and Yellow Squash with Pesto
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Yellow Crook Neck Squash with Blossom
Yellow Crook Neck Squash with Blossom
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Alexander, Jerry
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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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