Zucchini-Carrot Raw Snack with Almond Dressing

Ingredients

• 2 carrots
• 1 Zucchini
• 2 tbsp almond kernels (skinless)
• 1 tbsp finely chopped parsley
• 1 Garlic clove
• 20 g freshly grated Parmesan
• 4 tbsp olive oil
• Pepper
• coarse sea salt (shortly salted)
• Basil

Instructions

1. 1.

   Peel the carrots and cut them into thin sticks about 8 cm long. Cut the zucchini into sticks as well, then briefly blanch both in salted water so they remain crisp. Blanch the carrot sticks for about 3 minutes and the zucchini for about 1 minute, then drain well.

2. 2.

   Do not blend the almonds, garlic, Parmesan and olive oil too finely; fold in the parsley and season with salt and pepper.

3. 3.

   Combine the almond pesto with the vegetables and fill small salad bowls. Garnish with basil leaves and serve.