Zucchini Ribbons W Knife Pesto

• 1 pound Crookneck squash or zucchini or both
• 1/2 cup Basil leaves, chopped
• 1 pint Cherry tomatoes, halved
• 1/2 Lemon, juiced
• 1 clove garlic, minced
• 1/3 cup Extra Virgin Olive Oil
• 1/2 Small red onion, thinly sliced
• 1/2 cup Sliced almonds, toasted
• 1/2 cup Grated pecorino cheese
• Sea salt and freshly ground black pepper

1. In a large bowl, whisk together lemon juice and garlic. Add the thinly sliced onion and let them sit and get happy while you shave the squash into ribbons using a mandoline, or a simple peeler will work just as well. When you get to the seeds, stop and save the middle of the squash for a stock or soup thickener.
2. Whisk the olive oil into the dressing until emulsified, then add the basil. Throw the shaved squash into your large bowl and toss around using your hands to coat the zucchini in the dressing. Throw in the cherry tomatoes and give it one more toss. The salad can sit as is for a couple hours if you are not ready to serve. Otherwise, I like to mound the squash on a platter and sprinkle the almonds and cheese on top, followed by a generous round of black pepper and sea salt.

crookneck, basil, tomatoes, lemon, clove garlic, olive oil, red onion, almonds, pecorino cheese, salt

Taken from food52.com/recipes/37814-zucchini-ribbons-w-knife-pesto (may not work)