Zucchini Ribbons w. Almond Pesto
2016-04-23 17:07:49
Serves 4
Prep Time
20 min
Total Time
20 min
Ingredients
- 1/2 cup almonds, toasted
- 1/4 cup parmesan cheese, grated
- 1 garlic clove, minced
- pinch of red pepper flakes
- 2 tablespoons lemon juie
- 1/4 teaspoon salt
- 1/3 cup olive oil
- 4 zucchini, ends trimmed
Instructions
- First make the pesto by adding the toasted almonds, parmesan, garlic, and red pepper flakes to a food processor and pulsing until chopped. Add the lemon juice, salt and olive oil and pulse until combined, 1 minute. Pour mixture into the bottom of a large serving bowl. Next, using a vegetable peeler, or a mandoline, slice each zucchini into thin ribbons, as thick as you like. Place the ribbons into the bowl, tossing gently to coat. It is best to use your hands for this step to avoid breaking the ribbons 🙂 Best served at room temperature.
Adapted from Smitten Kitchen Cookbook
Adapted from Smitten Kitchen Cookbook
SALT & PREPPY https://www.saltandpreppy.com/
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