Raw Zucchini Ribbons With Pistachio-Mint Pesto | Experience Life
Change up the pesto by substituting almonds for the pistachios and parsley for the mint.
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Cooking tools:
- Food processor
- Peeler
- Measuring cup
- Measuring spoon
- Kitchen scale
- Cutting board
- Chef's knife
- Mixing bowl
- Serving platter
- Airtight container
- Grater
- Refrigerator
- Freezer
- Spoon
- Tongs
Ingredients
- 2 lbs. medium zucchini (about four)
- 1 cup raw pistachios, shelled
- ½ cup tightly packed fresh mint leaves
- ½ tsp. sea salt
- ¼ tsp. freshly ground pepper
- 1 tbs. freshly squeezed lemon juice
- 2 tbs. extra-virgin olive oil
- 2 tbs. grated Parmesan cheese, plus more for garnish
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