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Zucchini carpaccio with pesto

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Ingredients for 4 servings:

  • 1 bunch of basil
  • 20 g Parmesan, grated
  • 30 g pine nuts
  • 1 garlic clove(s)
  • 3 tbsp olive oil
  • n. B. Salt
  • 1 zucchini
  • chili flakes
  • Sea salt, coarse
  • pepper
  • Balsamic cream
  • Parmesan, grated, for decoration

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

simple and sophisticated

Make a pesto with the basil, Parmesan, pine nuts, garlic, salt, and olive oil. It should be slightly runny. Cut the zucchini into thin slices, about 1-1.5 mm thick, and arrange them on a plate in a shingle pattern. Spread the pesto over the zucchini slices, almost completely covering them. Sprinkle with chili flakes, grated sea salt, pepper, and balsamic vinegar. Pile grated Parmesan in the center. Serve with fresh white bread. It’s quick to prepare, but it looks amazing and tastes heavenly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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