zucchini-carpaccio-with-pesto-lemon-and-parmesan A recipe from pageturnercookbooks.com with 365 ecoo
The Pageturner Ecookbooks Collection is a digital library of page-turner Ecookbooks featuring recipes from every country around the world. Each collection highlights authentic, easy-to-follow recipes...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pageturnercookbooks.com.
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
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