Summer Vegetable Pesto Ribbon Salad
Fresh vegetables, delicious homemade pesto, and pasta. A complete meal in one dish.
Ingredients
salad
- 2 zucchinis
- 2 yellow squashes
- 2 carrots
- 2 cups grape tomato
- olive oil for drizzling
- salt & pepper
Pesto
- 2 cups fresh basil
- 1 cup fresh parsley
- 1/2 cup cashews
- 1 clove garlic
- 1/2 tspn salt
- 1/4 tspn pepper
- 1 tbsp lemon juice
- 1/2 cup olive oil
Instructions
-
Cut the ends off the zucchini. With a vegetable peeler, shave off as many thin slices as possible and transfer a large bowl. Repeat with the yellow squash and carrots.
-
Place the grape tomatoes between 2 large plates or tupperware lids. Press down, securing the tomatoes in place, and use a long, sharp knife to slice the tomatoes in half. Add to the bowl with the shaved vegetables.
-
Drizzle olive oil over the vegetables and season with salt and pepper. Toss to combine.
-
Make the pesto: Add the basil, parsley, cashews, garlic, salt, pepper, lemon juice, and olive oil to a food processor and process until smooth.
-
Spoon the pesto onto the shaved vegetables and mix well with tongs until fully coated and serve.
