Few things taste of summer like a great, freshly made basil pesto. Every year, given the abundance of basil in the garden, I make a lot of it, and its grassy, garlicky and fragrant scent fills rooms and enhances appetites. Liking it quite powerful, I tend to use as much as I can in the days following the pesto-making session. Whatever seems too much ends up in the freezer, ready to be taken out and thrown on top of some pasta whenever I fancy some summer breeze out of season. I am usually quite faithful to the classic recipe of pesto alla genovese, which calls for Ligurian type basil, pine nuts, garlic, Ligurian extra virgin olive oil, and a mix of Parmigiano and pecorino cheese. However, sometimes I like to twist things a bit, maybe because I don’t have all the proper ingredients, or simply because I fancy a change –so, I go for different combinations of nuts and cheese. As for its usages, I enjoy it on pasta, especially linguine and trofie shape, but it works great also as a spread,on a slice of toasty bread, or as a salad dressing.

In this case, a classic pesto recipe becomes a great seasoning to a simple salad made with boiled new baby potatoes and raw zucchini ribbons –one of the best ways to enjoy very fresh zucchini. The combination of textures and flavors between sweet, soft potatoes, crisp zucchini, savory grassy pesto and some salty ricotta salata works just great, and results in a well balanced dish, filling yet fresh and light. Seasonal, healthy and satisfying.

Summer-y Pesto Potato Salad with Zucchini Ribbons

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Total Time: 35 minutes
Yield: 4 servings 1x

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Description

This summery salad combines boiled baby potatoes and raw zucchini ribbons with a fragrant basil pesto, topped with salty ricotta salata for a fresh and satisfying dish.

Ingredients

Units Scale

4 cups fresh basil leaves
2 small chunks Parmigiano cheese
1/2 garlic clove, minced
Pinch of salt
2 tablespoons pine nuts
1/4 cup extra virgin olive oil, plus more to taste
500 grams baby new potatoes
2 medium zucchinis, sliced into ribbons
100 grams ricotta salata, crumbled

Instructions

To make the pesto, place basil, Parmigiano, garlic, salt, and pine nuts in a blender or mortar and pestle. Pulse or crush until a coarse mixture forms.
Slowly add the olive oil while blending or stirring until the pesto reaches your desired consistency. Adjust seasoning with more salt or olive oil if needed.
Boil the baby new potatoes in salted water for about 15-20 minutes, or until tender. Drain and let them cool slightly.
Slice the zucchinis into thin ribbons using a vegetable peeler or mandoline.
In a large bowl, combine the boiled potatoes, zucchini ribbons, and pesto. Toss gently to coat the vegetables evenly with the pesto.
Top the salad with crumbled ricotta salata before serving.

Notes

For a twist, try using different nuts or cheese in the pesto. Store leftover pesto in the freezer for future use. This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Cuisine: Italian