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
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3
- Sodium: 220
- Fat: 20
- Carbohydrates: 28
- Fiber: 4
- Protein: 8
- Cholesterol: 10