Thanks to Merrill's tutorial on almond flour and butter I now have a bit of homemade almond butter. Paired with fresh zucchini and fresh basil just picked from the garden, I've made a nice little zucchini salad for one. The addition of good quality extra virgin olive oil and parmigiano reggiano really makes it special. The pesto makes much more than needed for one salad serving...just double, triple or quadruple the salad ingredients to feed more. —inpatskitchen
one serving (and enough pesto for more salads)
Place all ingredients in a mini food processor or blender and process until smooth.
For the salad
With a vegetable peeler peel strips along the length of the zucchini about 1/2 inch wide, peeling until you come to the seedy part. Include the dark green peel. (Or use a spiralizer if you have one)
Place the zucchini in a colander, toss with the 1/2 teaspoon salt and let rest for about 10 minutes. After 10 minutes, rinse the zucchini thoroughly and place on paper towels and pat as dry as possible.
Place the zucchini on the center of a salad plate and drizzle with a tablespoon of the pesto.
Top with the red onion and cheese shavings. Salt and pepper if desired.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!