Wednesday, July 6, 2016

Ribbons of Squash, Zucchini and Pure Basil


Photo: Mary A. Nelen 
A cry for help from a friend. Too much basil. She's a pretty good cook. But after making batch after batch of pesto, freezing the pesto she's hit a wall. What to do with the surplus?

One solution is to embrace the basil, use only basil and leave the pine nuts, cheese and garlic for other meals.

Pure Basil with a bit of squash, oil, salt and pepper is just a matter of taking a yellow squash and a zucchini plus some basil, about 8 leaves and creating a nice pile of green and yellow ribbons. Begin with a vegetable peeler for thin strips of squash. Then steam for five minutes.

Remove thin steamed squash from the steamer and gently coat with olive oil. salt, pepper. Finish the dish by taking a small pile of basil leaves, rolling them up into a tube and slicing fine. Thread the ribbons of squash with the basil and serve hot or cold.