Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

ZUCCHINI CARPACCIO WITH PESTO, LEMON AND PARMESAN

Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 10 minutes
Cooking time: 0 minutes
Totaltime: 10 minutes

You can vary with a pesto of arugula, radish tops, or even cilantro. And for a more indulgent version, add a few slivers of toasted walnuts or almonds.

Ingredients

  • 2 thin, firm zucchinis
    Juice of 1 lemon
    3 tbsp pesto
    2 tbsp pine nuts
    40g Parmesan cheese
    2 tbsp olive oil
    Fleur de sel, pepper
    Edible flowers (pansies, nasturtiums, borage, etc.) – optional

Preparation

  • Wash the zucchini thoroughly. Using a mandolin or a peeler, slice them lengthwise into very thin strips.
    Arrange them attractively on a platter or directly on plates, rolling or folding them to create volume.
    Drizzle with lemon juice and olive oil. Season lightly with salt and pepper.
    Add a few spoonfuls of pesto on top, scattering them over the top.
    Sprinkle with Parmesan shavings and lightly toasted pine nuts.
    Finish with the edible flowers for a stunning presentation. Serve chilled.
Have you tried the recipe?

Zucchini carpaccio with pesto, lemon and parmesan

Add Comment

* Required information
1000
How many letters are in the word two?

Comments (0)

No comments yet. Be the first!

The {Pageturner} E-Cookbooks Library

The latest

France Complete E-cookbook

USA Complete E-cookbook

Italy Complete E-cookbook