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Zucchini Ribbons with Almond Pesto PDF Print E-mail








Adapted from The Smitten Kitchen Cookbook by Deb Perelman 

From Deb: On those days in July when the zillion inhabitants of this tiny island (Manhattan) are squeezed into structures coated with heat soaking concrete from floor to sky, while vehicles weave through the gird in a way that makes living in NYC challenging, I would suggest an antidote in the form of a cold refreshing salad.


1/2 cup almonds, toasted and cooled
1/4 cup grated Parmesan cheese
1 small garlic clove, peeled and crushed
Pinch of red pepper flakes
2 tablespoons lemon juice
1/4-teaspoon table salt
1/3-cup olive oil
2 pounds medium zucchini, trimmed (about 4 medium, thin and longer if you can find them)


Grind almonds, Parmesan, garlic and red pepper flakes in a food processor until they are finely chopped. Add lemon juice, salt and olive oil and pulse a few times until combined. Pour the dressing in a large salad bowl and let it roll up and around the sides.

Using a vegetable peeler or mandolin, slice the zucchini into ribbons about 1/16" thick. Place the ribbons into dressing-coated bowl. Toss the ribbons gently (frankly-your hands work best for this as they won't break up the ribbons) Coat the zucchini with the dressing as evenly as possible. Serve at room temperature.
Serves 4

Recipe: Kosher, Vegetarian

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