Sunday, July 3, 2011

Zucchini with Almond Basil Pesto

This is a nice little salad for one although the pesto makes enough for many. Certainly double, triple or quadruple the salad ingredients if you need more.  Substitute peanut butter for the almond butter if you like.

For the pesto:
1/4 cup almond butter
1 to 2 cloves garlic
1 cup fresh basil leaves
2/3 cup extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper
Place all ingredients in a mini food processor or blender and process until smooth.

For the salad:
1 small zucchini about 8 inches long
1/2 tsp salt
1 Tbl of the almond basil pesto
2 Tbl very finely diced red onion
5 or 6 parmesan shavings
Salt and pepper for seasoning if desired

With a vegetable peeler, peel strips along the length of the zucchini about 1/2 inch wide, peeling until you come to the seedy part.  Include the dark green peel.
Place the zucchini in a colander, toss with the 1/2 tsp salt and let rest for about 10 minutes.  After 10 minutes, rinse the zucchini thoroughly and pat as dry as possible with paper towels.
Place the zucchini on the center of a salad plate and drizzle with a Tbl of the pesto.
Top with the red onion and cheese shavings.  Salt and pepper if desired.

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