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Smooth, garlicky roasted garlic spinach pesto coats every inch of this summery zucchini ribbon salad and it's all tossed with tons of juicy cherry tomatoes and grated Parmesan.
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5 from 2 votes

Zucchini Ribbon Salad with Roasted Garlic Spinach Pesto

Smooth, garlicky roasted garlic spinach pesto coats every inch of this summery zucchini ribbon salad and it's all tossed with tons of juicy cherry tomatoes and grated Parmesan.
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients

  • 2 cups loosely-packed baby spinach
  • 1/2 cup fresh basil leaves
  • 3 cloves roasted garlic
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup pine nuts
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper to taste
  • 1/4 cup olive oil
  • 4 medium zucchini, peeled into ribbons using a potato peeler
  • 1/2 cup fresh cherry tomatoes, halved
  • 1/4 cup shaved Parmesan cheese
  • Minced fresh basil for topping

Instructions

  • In a food processor, combine spinach, basil, garlic, grated Parmesan, pine nuts, red pepper flakes, and salt and pepper to taste. Pulse several times, while drizzling olive oil through top until pesto is smooth, scraping down sides as necessary.
  • In a serving bowl, combine zucchini ribbons and cherry tomatoes. Toss in pesto until coated. Top zucchini ribbons with shaved Parmesan and additional fresh basil. Enjoy!