Instructions: In food processor, combine garlic, basil, pinon nuts, chiles & oil. Process just until pureed. Pour into 3-qt bowl, add cheeses & butter. Mix with spoon, add very hot tap water little at a time until mixture is like whipping cream. Julienne courgette into matchstick-size strips. In steamer or large saucepan, bring 2 inches water to a boil. Scatter courgette in steamer basket & set basket in pan not touching water. Cover & steam about 2 minutes, until strands droop slightly when lifted. Immediately transfer courgette to warmed serving dish. Spoon generous amount of pesto mixture onto courgette. Using 2 wooden spoons, lightly toss with sauce. Serve immediately with additional cheese, if desired.

Makes 12 first-course
servings, 6 light main-course servings. (Recipe for pesto is large, it keeps well. If you dont want leftovers, reduce pesto recipe in half).

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