Originally Posted by jmcquown[_2_]

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