Deborah Madison designed this recipe for a new variety of summer squash that caught her eye. “Slender, pale yellow, and tipped in pale green, Zephyr zucchini are far too pretty to chop,” she writes in her book Local Flavors. “Instead, halve them lengthwise to retain their pretty markings, cook, then shower them with purple basil, freshly grated Parmesan, and pine nuts—the elements of pesto but brought together in the mouth rather than the mortar. The plum-colored opal basil is especially gorgeous here. Of course you can use other basils—or summer squashes for that matter—to make this dish. Regardless of varieties used, this is easy, attractive, and very good.” … Back to Article
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