Zucchini Salad With Mint And Basil Oil

1. 1

   Rinse basil and mint leaves and pat dry.

2. 2

   Pour olive oil over basil leaves and let macerate for 1 hour.

3. 3

   Chop mint leaves and place in a salad bowl.

4. 4

   Rinse zucchini and cut off ends.

5. 5

   Very finely grate zucchini and place in bowl with mint leaves.

6. 6

   Drain basil leaves and reserve olive oil.

7. 7

   In a mortar, crush garlic and basil leaves and season with a pinch of salt and lemon juice.

8. 8

   Add mixture to salad bowl and drizzle with reserved olive oil.

9. 9

   Toss salad well, cover with plastic wrap and refrigerate for at least 1 hour, so that flavors blend.

10. 10

    To serve, toss salad again and garnish with pine nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.