Another great dish for the dog days of summer that does not require a hot oven or a searing hot stove. Plate up this beauty, sit back and start soaking up the compliments.
Makes 4 servings
What you need
2 medium zucchini
coarse salt and freshly ground black pepper
1 1/2 ounces fresh basil leaves
3/4 cup walnuts
2 teaspoons white wine vinegar
1 garlic clove
¾ cup Tessemae’s Cracked Pepper
8 thin slices prosciutto
What you do
- Slice zucchini very thinly lengthwise on a mandolin and sprinkle 1 teaspoon salt; place slices in a colander over a bowl and let sit for about 20 minutes while preparing the pesto.
- Combine the basil, walnuts, vinegar, garlic and 1/4 teaspoon salt in a food processor and process until finely chopped. With the motor running, add the Cracked Pepper and process until smooth.
- Dry zucchini slices on paper towels. Arrange zucchini slices and prosciutto on a platter and drizzle with the pesto; serve remaining pesto on the side.