Instructions: [Pesto 4-5 mins]* Parboil the pistachio nuts for 2 minutes, then rub briskly between towels to remove the skins. Put pistachios, pine nuts, and garlic in the bowl of a food processor fitted with steel blade. Process to a fine paste. Add the basil and pro

cess until pureed. With the machine running, add enough olive oil in a thin stream to make a pesto with a mayonnaise consistency. Season with salt.

*The pesto may be made ahead; refrigerated or frozen. Return to room temperature before using.

[Prep 10 mins; Saute 4-5 mins] Wash zucchini; trim the ends. Cut into matchstick-width julienne - as long as possible. Saute gently in gutter for 4 to 5 minutes until tender-crisp. Add some pesto and toss to heat through. Serve immediately, on individu

al plates; divide the remaining pesto among the servings.

Variations: -Substitute 2 large shallots, minced, for a more delicate flavor -Mix with strands of spaghetti or linguine..

Cooking: Parties, Picnics & Celebrations

NOTES : A striking treatment of summer squash: strands of zucchini toss with dark green, nutty Basil Pesto

This recipe does not use lemon juice and so is particularly tasty when made with lemon basil.

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