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Zucchini Pesto Ribbons (D, KLP, TNT)
Source: Homemakers Magazine
Yield: 4 to 6 servings

2 EACH small green and gold zucchini
2 tbsp. olive oil
2 cloves garlic, minced
1/4 cup pine nuts or slivered almonds
1/4 cup chopped fresh basil
1/4 cup grated Parmesan cheese
Salt and pepper to taste

Using a potato peeler, pare zucchini lengthwise, into ribbons.

In large skillet, cover and cook zucchini and 2 tbsp. of water over medium-high heat for 3 minutes, or just until zucchini is tender-crisp. Drain and set aside.

Wipe out skillet. Heat oil over medium heat; cook garlic and nuts for one minute. Add zucchini and basil. Cook, tossing for one minute or until heated through.

Sprinkle with cheese. Season with salt and pepper to taste. Serve.

Poster's Notes:
Helpful hint: To chop basil (or any other fresh herb) easily, I put all the leaves into a narrow glass, then take scissors and cut it up in the glass until chopped to the consistency I desire. It's easy!!

Posted by Shayla Goldstein

Nutritional Info Per Serving: N/A