Tuesday, December 1, 2015

#159 The Case of Zucchini Lemon Parsley Pesto Salad

4 medium zucchini, trimmed and peeled down to the white flesh
1/2 cup grated Parmesan
2 cloves garlic, minced
2 cups loosely packed fresh parsley
1/4 cup lemon zest
salt
pepper
1/4 cup olive oil
I/4 teaspoon chilli pepper flakes

With a spiralizer, turn the zucchini into zoodles.

In a blender, pulse together the Parmesan, garlic, fresh parsley, lemon zest and salt to taste.

Gently toss the zoodles with the olive oil and then the parsley mixture.

Twirl the salad onto plates using tongs and grind pepper on top to taste. Sprinkle with chilli pepper flakes.

Serve immediately.

Serves 4.

Becki

PS Orange Mint Pesto is a fab dressing too!
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