Zucchini Ribbons & Avocado Walnut Pesto
Ingredients
Zucchini Ribbons
- 3 medium zucchini
- 1/2 tsp salt
Avocado Walnut Pesto
- 1/2 large avocado
- 1 cup basil fresh leaves
- 1/4 cup walnut
- 2 cloves garlic peeled
- 1/2 large lemon
- 1/4 cup parmesan cheese grated or plant-based "cheese"
- 1/2 cup water (if needed)
Other
- 1 tbsp olive oil
- 5-6 basil leaves for garnish
- salt
- pepper
- 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.
Nutrition
By Jason Fung, MD
Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.
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