Sometimes the humble zucchini gets tossed aside. It’s often overlooked in favour of its more shouty green friends like beans, peas and spinach. And, truth be told, when it is overcooked it can be a little bit dreary.
But when it is looked after and given a chance to do its thing, it can really shine. This fresh salad is a great example of this.
Simply slicing it in a new way (with a basic veggie peeler no less) gives this in-season veg a new lease on life.
Feather light ribbons of zucchini, tossed in a pesto style sauce will pair well with any grilled meats or fish that you are serving up for dinner.
Even better, you could devour this for lunch on its own and you won’t be disappointed.
Ingredients:
- 4 zucchinis, ends trimmed
- 1 cup of walnuts
- 2 tbsp grated Parmesan
- 1 tsp crushed garlic
- Juice and zest of half a lemon
- Salt and pepper to taste
- 4 tbsp olive oil
Method:
- Place the walnuts, Parmesan, garlic, lemon, salt, pepper and oil into a food processor and pulse until blended to pesto-style consistency.
- Place the pesto into a large bowl.
- Use a vegetable peeler or mandolin to slice the zucchinis length ways into fine ribbons.
- Place into the bowl with the pesto and use your hands to cover the zucchini in the sauce before serving.
Serves: 4. Calories per serve: 357.
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