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 zucchini into matchstick-size strips. In steamer or large saucepan, bring 2 inches water to a boil. Scatter zucchini in steamer basket & set basket in pan not touching water. Cover & steam about 2 minutes, until strands droop slightly when lifted. Immediately transfer zucchini to warmed serving dish. Spoon generous amount of pesto mixture onto zucchini. 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). From the
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|Serving Size: 1 Serving (349g)|
|Recipe Makes: 6|
|Calories from Fat: 1578 (97%)|
|Amt Per Serving||% DV|
|Total Fat 175.3g||234 %|
|Saturated Fat 55.7g||278 %|
|Monounsaturated Fat 70.3g|
|Polyunsanturated Fat 39.9g|
|Cholesterol 171.3mg||53 %|
|Sodium 373.6mg||13 %|
|Potassium 435.8mg||11 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 5.2g|
|Protein 9.8g||14 %|
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Calories per serving: 1633
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