Smitten Kitchen’s Zucchini Ribbons with Almond Pesto from Deb’s debut cookbook is the dish we all need during this summer heatwave.
With minimal use of the oven (just toasting almonds – and if you really wanted to avoid using the oven, store-bought is fine) this cool, refreshing raw side is the perfect accompaniment to any grilled main dish.
Even better, the dish comes together in minutes by simply pureeing toasted almonds, garlic, parmesan, red pepper flakes, lemon juice and olive oil in a food processor then tossing with the ribbons of zucchini.
And you don’t need any special equipment to make the ribbons, just a y-shaped vegetable peeler!
Book: The Smitten Kitchen Cookbook page 57
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: Parmesan
Pricey Ingredients: —
Hard-to-find: —
Recipe on TheHappyFoodie.com
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