Zucchini and Pesto Salad

Zucchini and Pesto Salad

 

 

INGREDIENTS

5 large zucchinis½ cup basil pesto

  • 2 tsp of finely grated lemon
  • 2 tbsp olive oil
  • ½ cup toasted pine nuts
  • ½ cup grated parmesan
  • Sea salt and cracked pepper
  • Basil leaves to serve

Pesto

  • 3 packed cups of basil (2 -3 bunches)
  • ¾ cup of fresh chopped parsley
  • ¾ cup of parmesan or Romano cheese
  • ½ cup olive oil
  • 3 large cloves of garlic
  • ½ cup of almond meal

 

METHOD

 

  1. For the basil pesto, combine all ingredients in food processor and blend onto a smooth paste. Can be used immediately but to allow the flavour to develop fully, refrigerate the pesto for 1-2 days. The left over pesto can be stored in an air tight container in the fridge for up to 2 weeks.

  2. Using a mandoline cut the zucchini into long thin ribbons. If you do not have a mandoline you could also use a peeler to create long wide strips of zucchini.

  3. Toss zucchini with pesto, lemon zest, oil and pine nuts, then season. Pile onto a plate and sprinkle with the parmesan and drizzle with a little extra oil.

  4. Garnish with a few basil leaves and serve. Serve as a side salad or as a main dish.

Serves 4.

 

 

 

 

 

 

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