• 3 medium zucchini
  • 1 lemon (juiced)
  • 1 garlic clove (medium)
  • 3 tablespoons extra virgin olive oil
  • 6 basil leaves
  • 10 mint leaves
  • salt
  • pepper
  • pine nuts


  1. Rinse basil and mint leaves and pat dry.
  2. Pour olive oil over basil leaves and let macerate for 1 hour.
  3. Chop mint leaves and place in a salad bowl.
  4. Rinse zucchini and cut off ends.
  5. Very finely grate zucchini and place in bowl with mint leaves.
  6. Drain basil leaves and reserve olive oil.
  7. In a mortar, crush garlic and basil leaves and season with a pinch of salt and lemon juice.
  8. Add mixture to salad bowl and drizzle with reserved olive oil.
  9. Toss salad well, cover with plastic wrap and refrigerate for at least 1 hour, so that flavors blend.
  10. To serve, toss salad again and garnish with pine nuts.
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