Fresh vegetable ribbon salad with pesto dressing

Ingredients:

• 1.5 tbsp chopped almonds, hazelnuts, Brazil nuts (or any other nut)
• 1 cup loosely packed basil leaves
• 0.5 cups loosely packed parsley leaves
• 1 clove of garlic
• 1/3 cup extra-virgin olive oil
• 1 large carrot
• 1 large yellow zucchini
• 1 large zucchini
• 1 tbsp lemon juice
• 1/4 tbsp. grated parmesan
• Special equipment: Y-shaped vegetable peeler
• Coarse salt and freshly ground black pepper

Preparation:

1. Place the nuts in a small dry frying pan and toast over medium heat for about 3 minutes; transfer to a plate and let cool.
2. Combine the nuts, basil, parsley, garlic, and 1/4 teaspoon salt in a food processor and pulse until finely chopped. With the processor running, gradually add the olive oil and pulse until smooth.
3. Using a vegetable peeler, slice the carrots, zucchini, and squash into thin strips. For zucchini and squash, it's best to peel only the sides, rotating them in a circular motion, and discard the core.
4. Combine the vegetable strips in a bowl. Add enough pesto to lightly coat, then add the lemon juice and Parmesan and toss. Serve immediately (leftover pesto can be refrigerated for up to 1 week).