Summer y Pesto Potato Salad with Zucchini Ribbons
Ingredients
- For the pesto:
- 4 cups fresh basil
- 2 small chunks of Parmigiano
- ½ garlic clove, minced
- pinch of salt
- 2 T pine nuts
- ¼ cup extra virgin olive oil, plus more to taste
- For the salad:
- 500 gr baby new potatoes
- 2 medium size zucchini
- ½ teaspoon fine grain sea salt
- 2 tablespoons extra virgin olive oil
- ½ cup shaved ricotta salata
- fresh basil leaves, for garnishing
Instructions
Summer-y Pesto Potato Salad with Zucchini Ribbons serves 6 original recipe by Honest Cooking.
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