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
For the Pesto
- 4 cups fresh basil leaves
- 2 small chunks Parmigiano cheese
- 1/2 garlic clove, minced
- Pinch of salt
- 2 tbsp pine nuts
- 1/4 cup (60 ml) extra virgin olive oil, plus more to taste
For the Salad
- 500 grams baby new potatoes
- 2 medium zucchinis, sliced into ribbons
- 1/2 tsp fine grain sea salt
- 2 tbsp extra virgin olive oil
- 100 grams ricotta salata, crumbled
- fresh basil leaves, for garnishing
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 potatoes and zucchini ribbons, and season with the extra virgin olive oil and fine grain sea salt.
- Add the pesto and toss gently to coat everything evenly.
- Top the salad with crumbled ricotta salata and fresh basil leaves 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