Preparation: 20 minutes
Ingredients
For 6 people
- 1 Zucchini
- 1 Yellow zucchini
- 1 Yellow turnip
- 1 Beetroot
- 1 Carrot
- 6 Radishes
- 125 g of arugula
- 1 clove of garlic
- 100 g of crushed pistachios
- 20 cl of olive oil
- 120 g of Beaufort AOP
Recipe Steps
For the pesto:
- Grate 50 g of Beaufort.
- Peel and remove the germ from the garlic clove.
- Wash and dry the arugula.
- Place the arugula, pistachios, garlic, and grated Beaufort in the bowl of the food processor.
- Blend while gradually adding the olive oil.
- Season with salt and pepper.
For the vegetables:
- Wash the zucchinis and radishes.
- Peel the carrot, yellow turnip, and beetroot.
- Slice all the vegetables very thinly using a mandoline.
- Arrange the slices in a rosette on small plates, alternating the vegetables.
