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Categories:Viewed: 54 - Published at: 2 years ago
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)
Method
- In a food processor puree 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 yellow squash, covered, at least 1 hour, to allow dressing to be absorbed, and up to 1 day.