From 6 Bittersweets (Guest Post by Joanne of Eats Well with Others)
Adapted from the New York Times Cookbook
1/2 cup basil
1 1/2 Tbsp pistachios
1 clove garlic
2 Tbsp olive oil
1 1/2 Tbsp creme fraiche
2 Tbsp parmesan cheese
1 1/2 lb. zucchini, chopped
1 (15 oz.) can white beans
Freshly ground black pepper
1. Combine the basil, pistachios, garlic, a scant tablespoon olive oil, and a pinch of salt in a blender or food processor and puree, scraping down the sides once or twice with a spatula, until a coarse mixture develops. Add the creme fraiche and puree until the mixture is a smooth paste the color of a fresh pea. Add the parmesan and pulse until combined. Adjust the seasoning if necessary. Refrigerate.
2. Heat the remaining olive oil in a large saute pan over medium heat. When it shimmers, add the zucchini and stir to coat with oil. Season generously with salt and pepper and saute until the zucchini brightens and turns soft on the edges but is still fairly firm. Drain the white beans and add them to the pan. Add the pesto and stir to coat. Adjust the seasonings if necessary.
3. Serve over polenta, with pasta, or stir into risotto.