Vegetable Ribbons with Pesto
3 large carrots, peeled
2 medium zucchini
2 medium yellow squash
1/4 c. basic basil pesto (see recipe below to make your own)
salt and freshly ground black pepper
Garnish: fresh basil leaves
Using a vegetable peeler, cut ribbon-like slices from carrots, zucchini, and yellow squash, using as much of the vegetable as possible. (Draw the peeler in lengthwise motions, as if peeling vegetables.)
To medium saucepan, add 1/2 inch of water. Heat to boiling. Add carrots, cover, and cook over medium heat for 2-3 minutes. Add zucchini and yellow squash and continue cooking 1-2 minutes. Drain well and place in serving bowl. Add pesto and season with salt and pepper to taste. Toss to coat, garnish with basil leaves, and serve immediately.


Basil Pesto Recipe:
1/2 c. pine nuts
1/2 c. walnuts
1 tsp coarse salt
1/2 tsp ground white pepper
1 T minced garlic
3 c. loosely packed, fresh basil leaves
4 ounces Asiago cheese, grated
2 ounces Parmesan cheese, grated
1 c. olive oil
In food processor, combine pine nuts, walnuts, course salt, white pepper, garlic, and basil. Pulse until finely chopped. Add Asiago and Parmesan and process until smooth. With processor running, add olive oil in slow and steady stream. Process until well blended. Place in jar and store in refrigerator up to 1 week, or place in tightly sealed freezer-safe container and freeze up to 3 months. (Ice cube trays work great for freezing).