Summer-y Pesto Potato Salad with Zucchini Ribbons

Ingredients

• For the pesto:
• 4 cups fresh basil
• 2 small chunks of Parmigiano
• 1/2 garlic clove, minced
• pinch of salt
• 2 T pine nuts
• 1/4 cup extra virgin olive oil, plus more to taste
• For the salad:
• 500 gr baby new potatoes
• 2 medium size zucchini
• 1/2 teaspoon fine grain sea salt
• 2 tablespoons extra virgin olive oil
• 1/2 cup shaved ricotta salata
• fresh basil leaves, for garnishing

Instructions

1. 1

   Summer-y Pesto Potato Salad with Zucchini Ribbons serves 6 original recipe by Honest Cooking.