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Zucchini Ribbon Salad with Deconstructed Basil & Fiore Sardo PDO Pesto


Zucchini Ribbon Salad with Deconstructed Basil & Fiore Sardo PDO Pesto

3 Pecorini
Twirls of zucchini and Fiore Sardo PDO intertwine to make a salad worthy of a party. Serve as a side at your first picnic of spring.
Servings 2

Ingredients
  

  • 2 tablespoons pine nuts
  • 4 small zucchinis or 2 large, yellow and green
  • Kosher salt
  • Black pepper
  • 2 tablespoons olive oil
  • ½ lemon
  • 2 tablespoons torn or chiffonade basil
  • ½ cup shaved Fiore Sardo PDO

Instructions
 

  • ►Lightly toast pine nuts over medium heat in a dry pan until fragrant, about 3 to 4 minutes. Watch closely to prevent burning.
  • ► Using a vegetable peeler, shave unpeeled zucchini into ribbons. Toss with olive oil, salt, and pepper.
  • ►Squeeze lemon juice over zucchini. Zest lemon over top and set aside.
  • ►Arrange ribbons in a bowl or platter, then dress with lemon zest, basil, pine nuts, and cheese. Serve chilled.

Sponsored by 3 Pecorini

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