Use a peeler or a mandolin to get the zucchinis thinly sliced, and like the original recipe says, when it comes to mixing this up - use your hands. The almond pesto that goes with this isn't the same consistency as basil pesto, which you can sometimes almost pour. I found that in order to get this pesto runnier, I had to add more olive oil than I was prepared to eat. It was quite a dry pesto, but once you get your hands into the salad to toss it, a couple of minutes later you have evenly distributed pesto on silky green zucchini ribbons.
Zucchini salad with almond pesto
Serves 3 (as a main), or 6 (as a side dish)
Based on recipe from the Smitten Kitchen cookbook
Handful of blanched almonds (lightly toasted on a hot pan until they get some colour)
Handful of spinach
Squeeze of fresh lemon juice
Parmesan cheese (grated - Use the fresh stuff not the pre grated, powdered stuff)
1 clove of garlic
1 large zucchini, sliced thinly with a mandolin or peeler (skin on)
1) Place all the ingredients in a food processor or stick blender, and pulse until you get the consistency you like. Add a tablespoon of water at a time if you want it a bit looser (or olive oil if you're feeling decadent). Make sure you keep tasting your pesto! Add more of what you like, less of what you don't like as much.
2) Place the zucchini in a large bowl and add a couple of tablespoons of the pesto - you will probably have too much pesto - never fear, it is gorgeous stirred through pasta! Use your hands to mix the pesto through, covering all the slices of zucchini.
3) Serve with grilled salmon or chicken for a light, healthy meal!