Carrot Zucchini Ribbons With Pesto Recipes

SUMMER VEGETABLE PESTO RIBBON SALAD RECIPE BY TASTY

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!

ZUCCHINI RIBBONS WITH BASIL BUTTER

Steps:

• Bring pot of water to boil.
• Mean-while, with vegetable peeler-slice zucchini lengthwise into ribbons. Add zucchini to boiling water; cook until tender, 30-60 seconds.
• Drain and transfer zucchini to serving bowl.
• Add butter, oil, parmesan, basil, and red pepper flakes; gently toss until butter is melted and zucchini are coated.
• I also added 1/2 tsp of garlic powder to this!

CARROT & ZUCCHINI RIBBONS WITH PESTO

Steps:

• Cut the carrots and zucchini into long, fine strands or ribbons by drawing a vegetable peeler down the length of them.
• Pour 1/2 inch of boiling water into a saucepan and add the carrots. Cover the pan, and half-boil, half-steam the carrots over moderate heat for 2-3 minutes. Add the zucchini and cook for 1-2 minutes longer (zucchini cook quickly; don't let them become waterlogged). Drain.
• Transfer the vegetables to a bowl, add the pesto and a little seasoning, mix well, and serve at once.