With just a few ingredients and some inspiration collected by browsing a cooking magazine, really tasty recipes with a great visual effect are born. Small raw veggie finger food with seasonal vegetables, enriched with fresh basil pesto. Perfect for an outdoor dinner on a warm summer evening.


  • 1 cucumber
  • 1 tomatoe
  • 1 zucchini
  • 1 yellow sweet pepper
  • extra virgin olive oil q.s.
  • salt q.s.
  • lemon juice q.s.

for the basil pesto:

  • one small bunch of basil
  • 1 handful of pine nuts
  • extra virgin olive oil q.s.


  1. Blend the basil leaves with pine nuts, salt and extra virgin olive oil till you obtain a green creamy pesto.
  2. Carefully wash all the vegetables; slice the zucchini and the peeled cucumber into thin slices.
  3. Cut the tomato and the yellow pepper into thin stripes.
  4. On a serving plate, alternate zucchini and cucumber discs, adding between them, a coffee spoon of pesto; ends with the tomato and the yellow pepper stripes.
  5. Serve with some extra virgin olive oil and lemon drops, salt and pepper.