SUMMER VEGETABLE PESTO RIBBON SALAD RECIPE BY TASTY
Here's what you need: zucchinis, yellow squashes, carrots, grape tomato, olive oil, salt, pepper, fresh basil, fresh parsley, cashews, garlic, salt, pepper, lemon juice, olive oil
Provided by Rachel Gaewski
Categories Lunch
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cut the ends off the zucchini. With a vegetable peeler, shave off as many thin slices as possible and transfer a large bowl. Repeat with the yellow squash and carrots.
- Place the grape tomatoes between 2 large plates or tupperware lids. Press down, securing the tomatoes in place, and use a long, sharp knife to slice the tomatoes in half. Add to the bowl with the shaved vegetables.
- Drizzle olive oil over the vegetables and season with salt and pepper. Toss to combine.
- Make the pesto: Add the basil, parsley, cashews, garlic, salt, pepper, lemon juice, and olive oil to a food processor and process until smooth.
- Spoon the pesto onto the shaved vegetables and mix well with tongs until fully coated and serve.
- Enjoy!
Nutrition Facts : Calories 433 calories, Carbohydrate 18 grams, Fat 39 grams, Fiber 5 grams, Protein 6 grams, Sugar 9 grams
ZUCCHINI AND YELLOW SQUASH WITH PESTO
Categories Food Processor Cheese Nut Vegetable Appetizer Side No-Cook Vegetarian Quick & Easy Basil Pine Nut Squash Zucchini Summer Yellow Squash Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6 as a side dish
Number Of Ingredients 8
Steps:
- In a food processor purée together basil, Parmesan, pine nuts, salt, lemon juice, and oil until smooth and season with pepper.
- With a mandoline or other manual slicer, cut zucchini and yellow squash lengthwise into very thin slices. Arrange slices in one layer, overlapping them slightly, on 2 large platters and drizzle pesto over slices. Chill zucchini and yellow squash, covered, at least 1 hour, to allow dressing to be absorbed, and up to 1 day.
ZUCCHINI WITH WALNUT PESTO
Provided by Molly Yeh
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a layer of olive oil in a skillet over medium high. When the oil begins to shimmer, add the zucchini in an even layer, avoiding overlapping in the skillet (you may need to cook in batches to avoid overcrowding!). Season with salt and pepper. When the zucchini begins to brown on the bottom, about 5 minutes, flip over and allow to brown on the other side, about 4 minutes more. Remove from the skillet to the serving plate.
- Meanwhile, make the pesto. Add the walnuts, basil, mint, Parmesan, vinegar and a pinch of crushed red pepper to the carafe of a food processor. Pulse until the ingredients are combined but still chunky. Taste and season with salt and pepper as needed.
- Drizzle the pesto on top of the zucchini. Top with additional Parmesan, fresh basil and crushed red pepper flakes and serve!
PESTO SQUASH
A fast, easy side dish with Italian flavor!
Provided by Audrey Mezowe
Categories Side Dish Vegetables Squash Zucchini
Time 16m
Yield 4
Number Of Ingredients 3
Steps:
- Place zucchini in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes.
- In a serving bowl, mix together zucchini and pesto. Top with Parmesan cheese.
Nutrition Facts : Calories 363 calories, Carbohydrate 10.8 g, Cholesterol 24.4 mg, Fat 30.2 g, Fiber 3.9 g, Protein 15.5 g, SaturatedFat 8.6 g, Sodium 572.1 mg, Sugar 3.4 g
ORZO WITH SUMMER SQUASH AND PESTO
There's still plenty of summer squash in the market. I like to dice it small for this dish, cook it with a little garlic and marjoram or mint and toss it with orzo, a pasta that looks like rice but tastes and feels like pasta. I love the textures of the two, and the pesto completes the dish. Make sure to dice the squash small so the pieces aren't much bigger than the grains of orzo.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 30m
Yield Serves 4 to 5
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil for the orzo and salt generously. Meanwhile, heat a large, heavy skillet over medium heat and add olive oil and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add summer squash. Turn heat up to medium high and cook, stirring often, until squash is tender and translucent, 8 to 10 minutes. Stir in marjoram or mint and season to taste with salt and pepper. Turn off heat.
- When water in pot comes to a boil, salt generously and add orzo. Cook 9 minutes, until al dente. Stir 3 to 4 tablespoons of the cooking water into the pesto, then drain orzo and toss with squash. Heat through, add pesto, toss again and serve, passing more Parmesan or pecorino in a bowl.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 3 grams, Carbohydrate 49 grams, Fat 10 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 500 milligrams, Sugar 5 grams
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