Carrot & Zucchini Ribbons with Lemony Pistachio Pesto
Yields 4-6 servings
From Laura Lea Bryant. Adapted with permission from Simply Laura Lea: Balanced Recipes for Everyday Living, by Laura Lea Bryant. Published by Blue Hill Press, 2019.
For the lemony pistachio pesto:
½ cup roasted and salted pistachios
2 ounces fresh basil
2 tablespoons nutritional yeast
2 tablespoons fresh lemon juice (approximately 1 lemon)
2 teaspoons lemon zest (approximately 1 lemon)
1 teaspoon miso paste
¼ teaspoon black pepper
1-2 cloves garlic, roughly chopped
½ cup olive oil
For the salad:
4 medium carrots
4 medium zucchinis
⅓ cup roasted and salted pistachios
Optional: ½ cup crumbled goat cheese (4 ounces)
Salt to taste
Make the pesto: Combine all ingredients (including olive oil) in a food processor and pulse until it forms desired consistency. Scrape the sides as needed.
Make the salad: Peel outer layer of carrots and remove tips and bottoms; discard. In a large mixing bowl, use vegetable peeler to make carrot “ribbons.” Set aside. Repeat this process with zucchini, stopping when you reach the seeds. Toss carrot and zucchini ribbons with pesto, starting with ½ cup and adding as desired.
Roughly chop remaining ⅓ cup pistachios add to the bowl, along with crumbled goat cheese. Gently toss to coat and taste for more salt, then add accordingly.