|Purple Basil, MZN|
2 zucchinis sliced into very thin rounds using a mandoline, or by hand (leave raw or gently saute)
8 sun-dried tomatoes soaked in hot water, until plumped and then chopped
pine nuts, toasted (optional)
Toss all together with a Balsamic Vinaigrette (if served cold) or with a Balsamic Butter (if served warm).
For the Balsamic Butter : Start with 2 T of butter and add vinegar slowly in – “wisk and taste, wisk and taste” to your liking.