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Ingredients
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2
zucchini
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2 tablespoons
pistachios
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1 handful
basil leaves
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1 handful
mint leaves
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2 tablespoons
olive oil
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Juice and zest of 1 lemon, divided
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100 grams
Roquefort
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1/2 tablespoon
honey
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sea salt and freshly ground pepper, to taste
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1/2
peach
Directions
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Preheat oven to 400° F (200° C) and bring a bit pot of water to a boil.
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Use a box grater or spiralizer to make "spaghetti" out of the zucchini.
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Blanch the zucchini for 2 minutes in the boiling water. Drain and set on the side.
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Toast the pistachios in the oven for about 5 minutes, until golden and crispy.
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Place pistachios, basil, mint, olive oil, and lemon juice in a blender or mortar. Blend until fairly smooth and season with salt and pepper.
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Add to zucchini and toss to combine.
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Mix the Roquefort with the lemon zest, honey, salt, and pepper. Place under the broiler for 1 minute, until golden and crispy on top.
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Cut the peach into wedges. Set aside.
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Serve the zucchini mixture and crumble the Roquefort over top. Finish with the peaches and serve.
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