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Zucchini Carpaccio with Mint Pesto
🇲🇽Mexico
•View in original language
(Português)
20 min(s)
4 servings
Cozinha de
@cozinhadeamigas- Ingredients
- Recipe
- Salt2 dessert spoon
- Italian Zucchini1 unit(s)
- Fresh Peppermint (leaves)2 cup
- Extra Virgin Olive Oil1/2 cup
- Roasted Garlic to taste
- Raw almonds2 unit(s)
- Lemon1/2 unit(s)
- Roasted and chopped almonds2 tablespoon
- Slice the zucchini with the help of a mandoline into thin slices
- Sprinkle the salt over the zucchini and wait 5 minutes.
- Wash the zucchini well until all the salt is removed. It should be soft but crispy.
- Arrange the washed and dried zucchini slices in a nice shallow dish. Arrange by making a circle (as in the photo)
- For the pesto, place the olive oil, mint, lemon, roasted garlic, salt and raw almonds in a small food processor or blender.
- Beat everything until it becomes a cream. You can control the texture with a little water.
- Place the pesto over the zucchini and finish with the toasted almonds.
- Serve with toast.
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