Zucchini Ribbons with Almond Pesto
from Deb Perelman’s, The Smitten Kitchen Cookbook
This recipe is made for zucchini, but any mix of summer squash can be substituted.
1/2 cup almonds, toasted and cooled
1/4 cup (3/4 ounce) grated Parmesan cheese
1 small garlic clove, peeled and crushed
Pinch of red pepper flakes
2 tablespoons lemon juice
1/4 teaspoon salt
1/3 cup olive oil
2 pounds medium zucchini, trimmed
Grind almonds, Parmesan, garlic and red pepper flakes in a food processor until they are finely chopped. Add the lemon juice, salt and olive oil and pulse a few times until incorporated. Pour the dressing into a large salad bowl and let it roll up and around the sides.
Using a vegetable peeler (a Y-peeler or mandolin works great if you have one here, but any old peeler will do) and working from the top to bottom of each zucchini, slice the zucchini into ribbons (about 1/16-inch thick). Place the ribbons in dressing-coated bowl.
Toss the ribbons gently—frankly your hands are best for this as they wont break up the ribbons while tossing them—attempting to coat the zucchini as evenly as possible with the dressing. Serve at room temperature. This can sit out for a while (the longer it does, the more relaxed the ribbons will be) but I like to eat it right away, when the ribbons still make tall loops and twists in thee bowl.