Thomas Keller Zucchini-Basil Pistou (Food and Wine)

 Ingredients:

1 1 /3 pounds zucchini (2-3 zucchini depending on size)

6 Tablespoons extra virgin olive oil

2 cloves of garlic, thinly sliced

1/2 cup fresh basil leaves, plus more for garnish

2 teaspoons fresh lemon juice

1 teaspoon of kosher salt

Directions:

Halve the zucchini crosswise and cut off the ends so the stand flat.  Cut the outer flesh of the zucchini, leaving the inner seed cores behind. Discard the cores or save for soup. Cut the zucchini into 1-inch pieces.

In a small saucepan, combine the zucchini pieces with the olive oil and garlic and bring to a boil over high heat. Add the basil leaves, stir, and cook for one minute. Transfer the mixture to a blender and add the lemon juice and salt. Pulse to a chunky puree. Transfer the pistou to a small bowl and serve warm.