Zucchini Carpaccio with Pesto
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bunch basil
- 20 g parmesan, rated
- 30 g pine nuts
- 1 clove garlic
- 3 tablespoon olive oil
- salt
- 1 zucchini
- Chilli flakes
- Balsamic cream
- Sea salt, coarse
- pepper
- Parmesan as a decoration
Print Recipe
Pin Recipe Instructions
- Make a pesto from the basil, parmesan, pine nuts, garlic, salt and olive oil. It has to be a little runny.
- Cut the zucchini into thin slices, approx. 1 - 1.5 mm thick, and place them on a plate in the shape of a roof tile. Spread the pesto over the zucchini slices so that the slices are almost completely covered. Spread a few chilli flakes, grated sea salt, pepper and balsamic cream on top. Pile the grated Parmesan in the middle.
- Serve with fresh white bread. It is quick to prepare but makes a difference and tastes heavenly.
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