Fresh Zucchini Ribbons with Walnut Pesto

There is something inherently peaceful about the rhythm of a vegetable peeler moving down the length of a firm, summer zucchini. You get those long, elegant ribbons that mimic the shape of pappardelle, but without the post-meal heaviness. I’ve always found that the secret to a great raw pasta dish is the pesto. It needs to be bold enough to stand up to the mild, grassy notes of the squash.

I started making this walnut version years ago when I wanted a slightly more rustic, grounded alternative to the traditional pine nut pesto. The walnuts offer a deep, buttery quality that pairs beautifully with the sharp bite of fresh garlic and the peppery finish of basil. It is a dish that highlights the freshness of the produce, and quite honestly, it’s one of the few meals that makes me feel genuinely energized the moment I finish the last bite.

• 4 medium zucchinis (firm and bright green)
• 1 cup tightly packed fresh basil leaves
• 1/2 cup raw walnuts (lightly toasted for extra depth)
• 1/3 cup extra virgin olive oil (choose a cold-pressed, grassy variety)
• 1/4 cup freshly grated Parmesan cheese
• 1 medium clove garlic, peeled and smashed
• 1 tbsp fresh lemon juice (for that necessary brightness)
• Sea salt and cracked black pepper to taste

1. Ribboning the Zucchini: Using a sharp vegetable peeler or a mandoline, slice the zucchini lengthwise into thin, uniform strips. Work your way around the core; stop once you reach the seedy center, as those watery bits can make your final dish mushy.
2. Crafting the Pesto: In a food processor, combine the walnuts, basil, garlic, and Parmesan. Pulse until the mixture looks like coarse sand. You want a bit of texture—a completely smooth paste can sometimes feel flat on the tongue.
3. The Emulsion: With the processor running on its lowest speed, slowly stream in the olive oil. The mixture will begin to emulsify, transforming into a vibrant, glossy, emerald green sauce. Add the lemon juice and a generous pinch of salt and pepper.
4. Bringing it Together: Place your zucchini ribbons in a large mixing bowl. Dollop the pesto over the top and use your hands (or two forks) to gently toss everything. You want every ribbon coated, but not drowning. Serve immediately.

While this dish is best served fresh, you can definitely streamline the process. You can prepare the walnut pesto up to three days in advance; just store it in an airtight jar in the fridge with a thin layer of olive oil on top to prevent oxidation (browning). When you are ready to eat, simply ribbon the zucchini and toss. I do not recommend storing the zucchini ribbons once they are coated in pesto, as the salt in the sauce will eventually cause the squash to release its water, leaving you with a puddle at the bottom of your bowl.