Prep Time15 minsCook Time5 minsTotal Time20 mins

 3 medium zucchini
 ½ tsp salt
 ½ large avocado
 1 cup fresh basil leaves
 ¼ cup walnuts
 2 cloves garlic, peeled
 ½ large lemon
 ¼ cup grated Parmesan cheese
 1 tbsp olive oil
 6 leaves fresh basil to garnish
 salt and pepper to taste

1

Cut the zucchini into ribbons with a vegetable peeler or mandolin slicer and toss with salt.

2

Gather the avocado walnut pesto ingredients. This includes avocado, basil, walnuts, garlic, lemon, and cheese.

3

Add all ingredients into the food processor and blend until the sauce is smooth. Add water to thin the sauce as needed.

4

Grease a skillet with 1 tablespoon olive oil and bring to medium heat.

5

Saute zucchini ribbons for 3-5 minutes or until they are just beginning to soften. Remove from heat.

6

Spoon pesto onto zucchini ribbons and gently toss to coat.

7

Garnish with fresh basil and grated Parmesan cheese.

Ingredients

 3 medium zucchini
 ½ tsp salt
 ½ large avocado
 1 cup fresh basil leaves
 ¼ cup walnuts
 2 cloves garlic, peeled
 ½ large lemon
 ¼ cup grated Parmesan cheese
 1 tbsp olive oil
 6 leaves fresh basil to garnish
 salt and pepper to taste

Directions

1

Cut the zucchini into ribbons with a vegetable peeler or mandolin slicer and toss with salt.

2

Gather the avocado walnut pesto ingredients. This includes avocado, basil, walnuts, garlic, lemon, and cheese.

3

Add all ingredients into the food processor and blend until the sauce is smooth. Add water to thin the sauce as needed.

4

Grease a skillet with 1 tablespoon olive oil and bring to medium heat.

5

Saute zucchini ribbons for 3-5 minutes or until they are just beginning to soften. Remove from heat.

6

Spoon pesto onto zucchini ribbons and gently toss to coat.

7

Garnish with fresh basil and grated Parmesan cheese.

Walnut Pesto Zucchini Pasta (2 servings)