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A recipe for a shaved zucchini, summer squash, & carrot salad tossed in pesto.


  • 4 green zucchini
  • 4 yellow summer squash
  • 4 carrots with tops (leafy parts only, stems removed)
  • 1 pint cherry tomatoes
  • 1 cup sunflower seeds toasted
  • 1 cup green herbs of any kind (we are partial to a scallion, parsley, basil mix)
  • 1 garlic clove
  • 1/4 cup parmesan
  • 2/3 cup Olive oil
  • Squeeze of lemon
  • Salt and pepper to taste


Start by making the pesto. In a food processor, pulse sunflower seeds, garlic, carrot stems & fresh herbs. Start your food processor and slowly drizzle in olive oil until fully incorporated and smooth, add squeeze of lemon. Season with salt and pepper. Set aside. Peel and shave the carrots with a vegetable peeler. Peel then shave zucchini and summer squash to the seeds. Half cherry tomatoes, using two tops. Toss together vegetables with pesto, salt and pepper to taste. Grate fresh parmesan.

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  • Ayr Barns & Herbaceous Catering

    Chef Genee Habansky, owner of Herbaceous Catering Co.,
    started her professional career studying at the Natural Gourmet
    Institute, a school that focuses on vegetarian, vegan, healthful and
    healing cuisine. Launching Herbaceous Catering in 2014, Genee
    sources most of her ingredients from local Connecticut farms and
    local artisans. As a collaboration between Ayr Barns and
    Herbaceous Catering, Genee has created dishes that are ambitious,
    imaginative, aesthetically pleasing... and of course, delicious!
    Follow Genee at @HerbaceousCatering