Food recipes
Zucchini and Yellow Squash with Pesto
Zucchini and Yellow Squash with Pesto Ingredients: spices, basil, dried cheese, parmesan, hard nuts, pine nuts, dried salt, table lemon juice, raw oil, olive, salad or cooking squash, summer, zucchini, includes skin,...
Zucchini and Yellow Squash with Pesto
Ingredients:
spices, basil, dried
cheese, parmesan, hard
nuts, pine nuts, dried
salt, table
lemon juice, raw
oil, olive, salad or cooking
squash, summer, zucchini, includes skin, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
Directions:
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.
Ingredients:
spices, basil, dried
cheese, parmesan, hard
nuts, pine nuts, dried
salt, table
lemon juice, raw
oil, olive, salad or cooking
squash, summer, zucchini, includes skin, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
Directions:
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.