Ingredients
2½ pounds chopped zucchini
2 tablespoons butter
1 thick bread slice
1/4 cup basil
1/4 cup parsley
1/4 cup mint
2 tablespoons olive oil
3 tablespoons lemon juice
1 cup water
salt and pepper
Garnish: pine nuts
Preparation
Saute 2½ pounds chopped zucchini in 2 tablespoons butter over medium heat until tender, 15 to 20 minutes; let cool. Combine in blender with 1 thick bread slice; ¼ cup each basil, parsley and mint; 2 tablespoons olive oil; 3 tablespoons lemon juice; 1 cup water; salt and pepper. Blend until smooth. Garnish: Toasted pine nuts.
