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Zucchini Ribbons with Avocado Walnut Pesto

Zucchini Ribbons with Avocado Walnut Pesto

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 medium zucchini
  • ½ teaspoon salt

Avocado Walnut Pesto

  • ½ large avocado
  • 1 cup fresh basil leaves
  • ¼ cup walnuts
  • 2 cloves garlic peeled
  • ½ large lemon
  • ¼ cup grated Parmesan cheese
  • ½ cup water if needed*

Other

  • 1 tablespoon olive oil
  • 5-6 fresh basil leaves to garnish
  • Salt and pepper to taste
  • Optional: Italian seasoning*

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.