Raw Corn And Zucchini Salad With Thai Basil Pesto

1. 1

   Place corn kernels, zucchini and red onion into a large bowl.

2. 2

   In a food processor, or blender, add the basil, oil, garlic and salt and puree until smooth. The pesto recipe may be tripled or quadrupled and kept for 1 week in the fridge.

3. 3

   Toss the pesto with the vegetables and adjust seasoning

4. 4

   Add the feta cheese and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.