Zucchini carpaccio with pesto, lemon and parmesan
Prep Time:
10 minutes
Cooking Time:
0 minutes
Servings:
4
You can vary with a pesto of arugula, radish tops, or even cilantro. And for a more indulgent version, add a few slivers of toasted walnuts or almonds.
Cook Mode
(Keep screen awake)
Ingredients
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2 thin, firm zucchinis
Juice of 1 lemon
3 tbsp pesto
2 tbsp pine nuts
40g Parmesan cheese
2 tbsp olive oil
Fleur de sel, pepper
Edible flowers (pansies, nasturtiums, borage, etc.) – optional
Directions
Wash the zucchini thoroughly. Using a mandolin or a peeler, slice them lengthwise into very thin strips.
Arrange them attractively on a platter or directly on plates, rolling or folding them to create volume.
Drizzle with lemon juice and olive oil. Season lightly with salt and pepper.
Add a few spoonfuls of pesto on top, scattering them over the top.
Sprinkle with Parmesan shavings and lightly toasted pine nuts.
Finish with the edible flowers for a stunning presentation. Serve chilled.
