Summer Squash and Basil Pistou
When it’s too hot to cook, we crave recipes that rely on fresh summer produce to do all the work for us. This refreshing dish proves you can forgo the heat and still eat well in just a few simple steps – especially if you add a wine that complements your seasonal ingredients.
Ingredients
- 75 g. garlic cloves
- 720 g. summer squash or zucchini, medium diced
- Neutral oil, for cooking
- 300 g. picked basil
- 6 g. lemon zest
- 3 g. citric acid
- 2 g. ascorbic acid
- 525 g. olive oil
- Salt and lemon juice, to taste
Preparation
• Prepare an ice bath and boil a pot of water. Peel the garlic cloves and blanch in the boiling water for several seconds before transferring to the ice bath. Repeat this process two more times.
• In a pan over medium heat, combine the summer squash and a splash of neutral oil. Cook until soft, about 10 minutes, then remove from heat and let cool completely.
• In a food processor, combine the squash, blanched garlic, basil, lemon zest, citric acid and ascorbic acid. Slowly add the olive oil to mixture while blending to emulsify. Do not over blend.
• Add salt and lemon juice to taste.
• Serve as a spread for a tomato salad, a sauce for a fish, or toss pasta in it with some grated cheese.
