Zucchini Ribbons with Avocado Walnut Pesto
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Zucchini Ribbons with Avocado Walnut Pesto
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This makes a total of 2 servings of Zucchini Ribbons with Avocado Walnut Pesto. Each serving comes out to be 325.5 Calories, 26.08 g Fat, 11.46 g Net Carbs, and 10.65 g Protein.
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Ingredients
Zucchini Ribbons
- 3 zucchini medium
- ½ teaspoon salt
Avocado Walnut Pesto
- ½ avocado large
- 1 cup basil fresh leaves
- ¼ cup walnuts
- 2 cloves garlic peeled
- ½ lemon large
- ¼ cup Parmesan Cheese grated
- ½ cup water if needed*
Other
- 1 tablespoon olive oil
- 5-6 basil fresh leaves, to garnish
- salt to taste
- black pepper to taste
- Italian seasoning optional
Instructions
- Cut the zucchini into delicate ribbons with a vegetable peeler or mandolin slicer, being careful to stop peeling once you reach the seeds.
- Place the ribbons in a colander and toss with salt. Let stand while you prepare the avocado pesto
- Gather the avocado walnut pesto ingredients. This includes avocado, basil, walnuts, garlic, lemon, and cheese.
- Add all ingredients into the food processor and blend until the sauce is smooth. Add water to thin the sauce as needed.
- Grease a skillet with 1 tablespoon olive oil and bring to medium heat.
- Saute zucchini ribbons for 3-5 minutes or until they are just beginning to soften. Remove from heat.
- Spoon pesto onto zucchini ribbons and gently toss to coat.
- Plate in two portions of fantastically swirled vegetable ribbons. Garnish with fresh basil and grated Parmesan cheese.
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