Exotic Pesto Ribbon Salad

Ingredients

2 zucchinis

2 squashes

2 carrots

cherry tomato 250 gms

Salt and pepper to taste

Squeezed lemon juice 2tbsp

Extra virgin olive oil 2tbsp

Basil leaves (2cups)

Parsley (1 cup)

cashews (50gms)

Garlic 1 clove

salt (1/2 tsp)

pepper (1/4 tsp)

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1. Cut the ends of the zucchini. With a vegetable peeler, shave off as many thin slices as possible and transfer in a large bowl.

2. Repeat with yellow squash and carrots.

3. Cut cherry tomatoes in half.

4. Drizzle olive oil over the vegetables and season with salt and pepper. Toss to combine.

5. Make the pesto: add the basin, parsley. cashews, garlic, salt. pepper, lemon juice and olive oil to a food processor and process until smooth.

6. Spoon the pesto onto the shaved vegetables and mix well until fully coated and serve.