Pesto Zucchini Pappardelle
By Scanpan
Ingredients
Ingredients
- 4 – 5 medium zucchini, thinly sliced in 1-inch wide ribbons
- 1 ½ cups fresh basil leaves
- 1/2 cup fresh mint leaves
- 2 tablespoons blanched almonds (or your favorite nut), toasted
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1/4 – ½ teaspoon crushed red pepper flakes
- olive oil, as needed
- kosher salt, to taste
- freshly ground black pepper, to taste
Procedure
Place your grill pan over medium-high heat. Combine the zucchini on a tray, drizzle olive oil evenly over it and season with salt and pepper. Grill, working in batches, for 3 to 5 minutes, until just kissed with grill marks.
in the bowl of a food processor pulse together the basil, mint, almonds, Parmesan, lemon juice and red pepper flakes until a rough paste begins to form. Allow the food processor to run and drizzle in enough olive oil to loosen up the mixture to a spreadable consistency. Taste and season with salt, pepper and more cheese, lemon or oil as needed.
Put the remaining grilled zucchini ribbons into a large bowl and add 2 tablespoons of the pesto, tossing to combine. Add more pesto as needed. Serve hot, room temperature, or cold, garnished with any additional vegetables, protein and cheese of your choosing.
in the bowl of a food processor pulse together the basil, mint, almonds, Parmesan, lemon juice and red pepper flakes until a rough paste begins to form. Allow the food processor to run and drizzle in enough olive oil to loosen up the mixture to a spreadable consistency. Taste and season with salt, pepper and more cheese, lemon or oil as needed.
Put the remaining grilled zucchini ribbons into a large bowl and add 2 tablespoons of the pesto, tossing to combine. Add more pesto as needed. Serve hot, room temperature, or cold, garnished with any additional vegetables, protein and cheese of your choosing.