Zucchini Ribbons with Almond Pesto

So, I received another cookbook for my birthday this year. I don't love all cookbooks but I love this one. It's called the Smitten Kitchen and it's by a young New Yorker named Deb Perelman. Her kitchen floor looks like mine, her utensils look like mine, her food philosophy is almost like mine. She's got a cute baby who has his very own cute little kitchen. Here's the link to her website.  http://smittenkitchen.com/ 

This zucchini recipe is hers. And remember, we revere zucchini recipes.



Ingredients:

- 1/2 cup almonds, toasted and cooled
- 1/4 cup grated Parmesan cheese
- 1 small garlic clove, crushed
- pinch of red pepper flakes
- 2 tablespoons lemon juice
- 1/4 teaspoon table salt
- 1/3 cup olive oil
- 2 pounds medium zucchini, trimmed ( about 4)

Grind the almonds , Parmesan, garlic and red pepper flakes in a food processor  until finely chopped. Add the lemon juice, salt and olive oil and pulse until combined. Place the pesto dressing in a serving bowl. Use a vegetable peeler to slice the zucchini into ribbons. Then add the zucchini to the bowl with the dressing and toss gently. Serve at room temperature.

Toasting the almonds.