Zucchini and Yellow Squash with Pesto |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This recipe can be prepared in 45 minutes or less but requires additional sitting time. Ingredients:
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) |
Directions:
1. In a food processor purée together basil, Parmesan, pine nuts, salt, lemon juice, and oil until smooth and season with pepper.
2. 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 zucchini and yellow squash, covered, at least 1 hour, to allow dressing to be absorbed, and up to 1 day.
|
|