On 8/11/2013 11:01 AM, Nancy Young wrote:
> On 8/10/2013 8:18 PM, bigwheel wrote:
>> 'Nancy Young[_6_ Wrote:
>>> ;1855802']This recipe attracted me because the picture of the dish
>>> looked really good. I haven't made it yet, but if I hit the
>>> farmer's market tomorrow, I will soon. nancy
>>>
>>> The vegetables are in larger chunks, not small dice.
>>>
>>> 1 garlic clove, finely chopped
>>> 2 Tbsp extra virgin olive oil
>>> 1 lb. zucchini, diced
>>> 1 large tomato, cored, seeded and diced
>>> 1 green onion, thinly sliced
>>> 1 Tbsp basil pesto
>>> 1/2 cup crumbled queso blanco
>>> Fresh lime juice
>>> Salt
>>> Freshly ground black pepper
>>>
>>> Cook garlic in olive oil in large skillet over
>>> medium heat, 1 minute, stirring until sizzling.
>>> Add zucchini and cook, stirring occasionally, about
>>> 3 minutes or until slightly softened. Add tomato and
>>> green onion and cook about 5 minutes or until tomato
>>> begins to soften.
>>>
>>> Remove skillet from heat; add pesto and queso blanco,
>>> stirring until cheese melts. Season with lime juice, salt
>>> and pepper to taste. Serve immediately.
>>
>> Never bumped into a Mexican who had a clue about Basil Pesto? You sure
>> this aint some kind of Eyetalian deal?
>
> Take it up with Aaron Sanchez, I guess.
>
> nancy
>
I don't know why people think folks in Mexico are clueless about other
cultures (or can't adapt to cooking from other cultures). There's no
reason to assume they've never heard of pesto. Mexicans grow basil.
And they use oil.

Jill