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Yellow Crook Neck Squash with Blossom
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La Belle Cuisine
and Yellow Squash with Pesto
cup packed fresh basil leaves
cup freshly grated Parmesan (1 ounce)
tablespoon pine nuts
tablespoon fresh lemon juice
cup extra-virgin olive oil
pound zucchini (about 2 large)
pound yellow squash (about 1 large)
a food processor purée together basil, Parmesan, pine nuts, salt,
juice, and oil until smooth and season with pepper.
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.
zucchini and yellow squash, covered, at least 1 hour, to allow
be absorbed, and up to 1 day.
Serves 6 as a side dish.
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