Ingredients
Scale
- For the pesto:
- 4 cups fresh basil
- 2 small chunks of Parmigiano
- 1/2 garlic clove, minced
- pinch of salt
- 2 T pine nuts
- 1/4 cup extra virgin olive oil, plus more to taste
- For the salad:
- 500 gr baby new potatoes
- 2 medium size zucchini
- 1/2 teaspoon fine grain sea salt
- 2 tablespoons extra virgin olive oil
- 1/2 cup shaved ricotta salata
- fresh basil leaves, for garnishing
Instructions
- To make pesto, place all the ingredients except for the oil in a blender (if you want, you can make your pesto using a mortar and pestle).
- Pulse a couple of times, then add the oil slowly and keep pulsing a few more times until you obtain a coarse cream. Add more oil for a smoother pesto.
- Scrap the edges or the blender, pulse one more time. Set aside.
- In the meantime, wash well potatoes and cut the bigger ones in halves.
- Bring a bit pot of salted water to a boil, add potato and cook until tender (do not overcook or the salad will be a mess!).
- Drain and rinse with cold water, until cool.
- Cut zucchini in two halves lengthwise. Using a potato peeler, shave zucchini to create some long, thin stripes.
- Place potatoes and zucchini ribbons in a salad dish and season with oil and salt.
- Add some of the pesto (I will start with a couple of tablespoons, then and add more to taste), stir.
- Top with shaved ricotta or Parmigiano and the fresh basil leaves. Serve.
- Prep Time: 15 mins
- Cook Time: 30 mins