Zucchini Ribbons with Lemon Almond Pesto


½ cup sliced almonds
¼ cup shredded Parmesan cheese

1 clove garlic, minced
1/8-1/4 tsp. red pepper flakes

2 Tbs. lemon juice
Zest of 1 lemon

½ tsp. kosher salt
1/3 cup extra virgin olive oil

2 lbs. small to medium zucchini (about 4-5 ), peeled and trimmed


To prepare the dressing, place almonds, Parmesan, garlic, and red pepper flakes into food processor bowl; process until smooth. Add lemon juice, lemon zest, salt and olive oil and pulse until mixture is combined. Pour the dressing into the bottom of a large salad bowl, letting it roll up and around the sides.

To prepare the zucchini, work from the top to the bottom, using a peeler to slice each zucchini into ribbons, approx. 1/16-inch thick. Place ribbons into the dressing-coated salad bowl. Toss ribbons gently (your hands work best) and coat as evenly as possible with dressing. Let salad rest at room temperature for 20-30 minutes before serving.

Salad is best served at room temperature.