Zucchini salad with broccoli pesto

Name: Zucchini salad with broccoli pesto
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 2 Courgettes (about 400 g; e.g. green and yellow); 1 (approx. 60 g) bunch of rocket salad; 500 g Broccoli; 7-10 Tbsp salt, pepper; 2 Garlic cloves; 50 g Almond kernels without skin; 50 g Parmesan (piece); 100 ml good olive oil

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 6

2 Courgettes (about 400 g; e.g. green and yellow)
1 (approx. 60 g) bunch of rocket salad
500 g Broccoli
7-10 Tbsp salt, pepper
2 Garlic cloves
50 g Almond kernels without skin
50 g Parmesan (piece)
100 ml good olive oil

Directions

1
Clean and wash the courgettes and slice them lengthwise into wafer-thin slices with a peeler or slicer. Clean, wash and coarsely slice the rocket. Mix zucchini and rocket in a bowl.
2
Clean and wash the broccoli and cut it into small florets. Cook the broccoli in little boiling salted water for about 2 minutes. Drain the broccoli and put it into a tall mixing bowl.
3
Peel and coarsely chop the garlic. Chop the almonds. Grate parmesan. Add garlic, almonds and parmesan to the broccoli. Puree everything coarsely with a hand blender. Add the oil and continue to puree. Season to taste with salt and pepper.
4
Pour broccoli pesto over the zucchini salad and mix everything. Season salad with salt and pepper.