Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, pesto courgetti salad with feta and almonds. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Spoon some pesto on top and serve right away, passing the remaining pesto on the side. Grind the almonds, Parmesan, garlic and red peper flakes in a food processor until they are finely chopped. Add the lemon juice, salt and olive oil and pulse the machine a few times, until combined.
Pesto courgetti salad with feta and almonds is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Pesto courgetti salad with feta and almonds is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have pesto courgetti salad with feta and almonds using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Pesto courgetti salad with feta and almonds:
- Get 3 medium-sized courgettes, made into strips with a veg peeler, julienne or spiralizer, leave the soft core of the courgette
- Get 1 handful cherry tomatoes, halved if large
- Take 3 tbsp high-quality pesto
- Get 100 g sheep’s cheese or feta
- Take 1 handful chopped parsley
- Get 1 handful almonds, roughly chopped (or walnuts would work too)
- Prepare Squeeze lemon or tsp of white wine vinegar
This easy zucchini pasta recipe is an easy pasta recipe with courgette. In a large bowl mix courgettes, spring onions, fresh herbs, eggs, flour, Mediterranean Basil Pesto Chunky Dip, lemon zest and feta. Peel the courgettes into long ribbons with a potato peeler. Arrange with the rocket on a large platter.
Instructions to make Pesto courgetti salad with feta and almonds:
- Take your courgettes and make the courgetti using whichever tool you have. If you don’t have one, just use a veg peeler to make long ribbons.
- Add the courgettes to a bowl, along with the parsley and tomatoes. Then add the pesto and stir through so they are all coated.
- Season with salt, pepper and add the lemon or vinegar. Stir again and taste for the seasoning. You won't need too much salt as the pesto is seasoned and using sheeps cheese it can be salty.
- Place the salad on a serving plate and sprinkle over the nuts and cheese.
Scatter over the feta and mint leaves, and drizzle on your favourite dressing. The pesto coats the warm pasta to make a creamy, rich sauce, which is accented by the crumbled feta and contrasted by the sweet and tart cherry tomatoes. Toss in the cherry tomatoes and the crumbled feta. Taste the salad and season it as you like with salt and pepper. You can make the salad up to.
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