Aug 15, 2018

Zucchini Ribbons with Pistachio Minto Pesto

Servings: 4

Ingredients

2 lbs. medium zucchini (about four)

1 cup raw pistachios, shelled
½ cup tightly packed fresh mint leaves
½ tsp. sea salt
¼ tsp. freshly ground pepper
1 tbs. freshly squeezed lemon juice
2 tbs. extra-virgin olive oil
2 tbs. grated Parmesan cheese, plus more for garnish

Directions

Trim the ends of each zucchini. Using a vegetable peeler, slice the zucchini lengthwise from end to end, creating long, thin ribbons.
Place all the pesto ingredients in a food processor and process until smooth.
Toss the zucchini ribbons in 1/4 cup of the pesto; garnish with freshly grated Parmesan cheese and serve. The remaining pesto will last in the fridge for a week or the freezer for three months.
Tip: Change up your pesto: Substitute almonds for pistachios and parsley for mint. 

Source: https://experiencelife.com/recipe/raw-zucchini-ribbons-with-pistachio-mint-pesto/