A recipe for a shaved zucchini, summer squash, & carrot salad tossed in pesto.
Ingredients:
4 green zucchini
4 yellow summer squash
4 carrots with tops (leafy parts only, stems removed)
1 pint cherry tomatoes
1 cup sunflower seeds toasted
1 cup green herbs of any kind (we are partial to a scallion, parsley, basil mix)
1 garlic clove
1/4 cup parmesan
2/3 cup Olive oil
Squeeze of lemon
Salt and pepper to taste
Method:
Start by making the pesto. In a food processor, pulse sunflower seeds, garlic, carrot stems & fresh herbs. Start your food processor and slowly drizzle in olive oil until fully incorporated and smooth, add squeeze of lemon. Season with salt and pepper. Set aside. Peel and shave the carrots with a vegetable peeler. Peel then shave zucchini and summer squash to the seeds. Half cherry tomatoes, using two tops. Toss together vegetables with pesto, salt and pepper to taste. Serve with grated fresh parmesan.
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