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ZUCCHINI AND YELLOW SQUASH WITH PESTO Recipe

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This recipe for ZUCCHINI AND YELLOW SQUASH WITH PESTO, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, April 16, 2009

Category:
Category:

Ingredients:  
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
½ cup extra-virgin olive oil
1 pound zucchini (about 2 large)
½ pound yellow squash (about 1 large)

Directions:
Directions:
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 zucchini and ye!low squash, covered, at least 1 hour, to allow dressing to be absorbed, and up to 1 day.

Number Of Servings:
Number Of Servings:
6

 

 

 

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