Author Notes
A cool refreshing salad with a touch of sweetness and crunch. If you cannot find Thai basil you may use a traditional pesto and highlight with some minced mint leaves. —A Healthy Hunger
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Ingredients
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2 cups
fresh corn kernals
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1 1/2 cups
diced zucchini
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1/2 cup
red onion, diced
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2 cups
thai basil leaves*
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1/4 cup
olive oil
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1 teaspoon
minced garlic
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1/2 teaspoon
salt
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4 ounces
feta cheese
Directions
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Place corn kernels, zucchini and red onion into a large bowl.
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In a food processor, or blender, add the basil, oil, garlic and salt and puree until smooth. The pesto recipe may be tripled or quadrupled and kept for 1 week in the fridge.
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Toss the pesto with the vegetables and adjust seasoning
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Add the feta cheese and serve.
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