Zucchini Ribbons with Almond Pesto
Smitten Kitchen Cookbook
- 1/4 c slivered almonds, toasted and cooled
- 1/4 c grated parmesan cheese
- 1 garlic clove, minced
- pinch red pepper flakes
- 2 tbsp lemon juice
- 1/4 tsp salt
- 1/3 c olive oil
- 6 zucchini, ribboned with potato peeler
In ungreased skillet over low heat, toast almonds until they just start turning brown. Grind almonds, parmesan, garlic and red pepper in food processor until almonds are finely chopped. Add lemon juice, salt and olive oil and pulse the machine a few times until combined. Pour the dressing in the bottom of a large salad bowl, and let it roll up and around the sides. With vegetable peeler, slice zucchini like you would a potato. Toss zucchini peels with dressing. Eat immediately.
Yield: 6 servings (one zucchini per person)