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 (optional)
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 (optional)
1 tbsp olive oil
6 leaves fresh basil to garnish
salt and pepper to taste