Tuesday, September 13, 2011

Julienne Zucchini with Spinach and Basil Pesto

2 cups fresh basil leaves
1 cup fresh spinach leaves, washed and dried
½ cup pine nuts, toasted (additional for garnish)
4 medium garlic cloves, chopped (about 2 teaspoons)
½ teaspoon salt
4 ounces grated Parmesan cheese (about ½ cup)
½ cup olive oil
4 large zucchini
Freshly ground pepper

1. For pesto, place the basil, spinach, pine nuts, garlic, salt and Parmesan cheese into a blender. Pulse until combined. With the motor running, slowly pour in the olive oil. Set aside.
2. Peel and julienne the zucchini (cut into thin match-stick size pieces).
3. Place the zucchini into a colander, over simmering water. Cover and steam until just soft, about 2 to 3 minutes.
4. Transfer the zucchini to a bowl. Pour ½ cup of the pesto over top. Toss. Garnish with additional pine nuts.

Servings: 4
Preparation Time: 30 minutes

Sidebar #1
Pasta with Zucchini, Chicken and Pesto
Turn this simple side dish into an inspired pasta entrée. Prepare 12 ounces of your favorite pasta. Grill 2 boneless, skinless chicken breasts and slice into thin strips. Steam the zucchini. Drain the pasta and place in a large bowl. Add the sliced chicken and zucchini. Toss with as much pesto sauce as you prefer. Garnish with strips of sun-dried tomatoes pack in olive oil and fresh basil leaves.

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