serves 4 With a vegetable peeler, sliced squash into wide ribbons. Toss in a bowl with ham ribbons. Grate lemon zest over squash and ham, and squeeze in 2 tablespoons lemon juice. Toss, cover and refrigerate. Reserve remainder of lemon juice for pesto. When ready to serve, make the pesto in a food processor or Read More…
Ingredients:
2 pounds squash, ends trimmed 4 slices (1/4 pound) deli ham, sliced into 1/2-inch ribbons 1 lemon 2/3 cup pistachios, shelled 1/2 cup packed basil leaves 1/2 cup packed mint leaves 1 clove garlic Salt and pepper 3 tablespoons olive oil 2 tablespoons water
Preparation:
serves 4
With a vegetable peeler, sliced squash into wide ribbons. Toss in a bowl with ham ribbons. Grate lemon zest over squash and ham, and squeeze in 2 tablespoons lemon juice. Toss, cover and refrigerate. Reserve remainder of lemon juice for pesto.
When ready to serve, make the pesto in a food processor or blender by combining pistachios, basil, mint, garlic, remaining lemon juice and 1/8 teaspoon salt. Pulse until finely chopped, then with machine running, pour in olive oil and water. Puree until smooth. Pour over ham and squash and toss to combine. Taste for seasoning and serve chilled.