Recipe: Appetizing Pesto courgetti salad with feta and almonds

Pesto courgetti salad with feta and almonds. Spoon some pesto on top and serve right away, passing the remaining pesto on the side. To assemble the salad, fold the farro, feta, herbs and almonds together with the pesto in a large serving bowl. In a food processor, blend the parsley, basil, salt and a little of the oil until a paste forms.

Now add in the cherry tomatoes and feta cheese. Keep chilled til serving or eat right away. Variation: Sautee one large onion (chopped) in a little oil while cooking the pasta. You can have Pesto courgetti salad with feta and almonds using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Pesto courgetti salad with feta and almonds

1. It's 3 of medium-sized courgettes, made into strips with a veg peeler, julienne or spiralizer, leave the soft core of the courgette.
2. It's 1 handful of cherry tomatoes, halved if large.
3. It's 3 tbsp of high-quality pesto.
4. You need 100 g of sheep’s cheese or feta.
5. You need 1 handful of chopped parsley.
6. Prepare 1 handful of almonds, roughly chopped (or walnuts would work too).
7. Prepare Squeeze of lemon or tsp of white wine vinegar.

Add to the salad with remaining ingredients. Yup, this salad is destined for picnic glory. The inspiration for this recipe came from a prepared salad I picked up at the store to serve alongside my Beer-Brined Chicken Breasts. My basic strategy was to make the same salad, but more!

Pesto courgetti salad with feta and almonds instructions

1. Take your courgettes and make the courgetti using whichever tool you have. If you don’t have one, just use a veg peeler to make long ribbons..
2. Add the courgettes to a bowl, along with the parsley and tomatoes. Then add the pesto and stir through so they are all coated..
3. Season with salt, pepper and add the lemon or vinegar. Stir again and taste for the seasoning. You won't need too much salt as the pesto is seasoned and using sheeps cheese it can be salty..
4. Place the salad on a serving plate and sprinkle over the nuts and cheese..

More feta and olives for their punchy, salty flavor. This recipe for courgetti pesto with pea and artichoke salad with pistachio pesto is vegan, low calorie, gluten free. Put the courgettes through a spiralizer, or peel into long, thin ribbons with a veg peeler, then cut into thin strips. Put into a bowl with the peas, artichokes and rocket. The pesto coats the warm pasta to make a creamy, rich sauce, which is accented by the crumbled feta and contrasted by the sweet and tart cherry Stir in the pesto until the pasta is coated.