Zucchini ribbons with herb pesto
3
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Here’s a fresh, no-cook take on zucchini and tomatoes. If you don’t want to use multiple kinds of herbs, go with 21/2 cups of fresh basil leaves for a classically delicious sauce.
Ingredients
Tomato
1 pound(s)
Fresh basil
1 cup(s), lightly packed fresh leaves
Fresh parsley
½ cup(s), lightly packed leaves
Cilantro
½ cup(s), lightly packed fresh leaves
Fresh mint leaves
¼ cup(s), lightly packed
Chives
¼ cup(s), chopped fresh
Garlic
1 clove(s), grated on Microplane grater or minced
Water
¼ cup(s)
Extra virgin olive oil
4 tsp
Grated Parmesan cheese
4 Tbsp
Table salt
½ tsp
Black pepper
¼ tsp, plus additional for serving
Uncooked zucchini
24 oz, 4 (6-oz) zucchini
Instructions
1
Cut tomatoes into 1/4-inch dice; place in sieve set over medium bowl to allow tomato water to drain. Reserve tomato water.
2
Meanwhile, to make pesto, combine basil, parsley, cilantro, mint, chives, garlic, and water in food processor and pulse until finely chopped. With machine running, add oil and process until mixture forms coarse puree. Pour into small bowl and stir in 2 tbsp Parmesan, salt, and 1/4 tsp pepper. Thin with reserved tomato water to make saucy consistency, if needed. Press piece of plastic wrap directly onto surface of pesto to prevent browning. Set aside.
3
To make zucchini ribbons, with mandoline, V-slicer, or sharp vegetable peeler, shave thin lengthwise ribbons from zucchini, stopping when you reach seedy center.
4
To serve, loosely pile zucchini ribbons onto each of 4 plates. Scatter tomatoes over zucchini and top each serving with some pesto, Parmesan, and a few pinches of pepper.
5
Serving size: 2 cups zucchini with about 1/2 cup tomato, 2 tbsp pesto, and 1/2 tbsp Parmesan
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