Zucchini ribbons with almond pesto from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 57) by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • GinaRhodes on July 09, 2025

    Yes, it's fussy to thinly slice zucchini, but the dressing is delicious and it's a healthy way to make me excited to eat a whole zucchini. Doesn't keep more than a day or two so ideal for a dinner gathering.

  • ricki on August 18, 2019

    Easy and good. Make again, but next time process the almonds less to leave them chunkier. One half pound of zucchini was plenty for the two of us.

  • Rutabaga on August 27, 2018

    My husband and I really liked this (the kids, not so much). I made the dressing in the blender, which led to a rather thick paste, so it didn't look nearly as pretty as the photo in the book, but still tasted good. It's an excellent way to do something a little different with zucchini when they're in season.

  • RosieB on February 26, 2018

    This was deliciously simple for our abundant supply of zucchini. Definitely on my make again list. Pesto made in thermomix!

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