Zucchini With Almond Basil Pesto Recipe

Name: Zucchini With Almond Basil Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the pesto; 1/4 cup almond butter; 1 to 2 cloves garlic (I like 2); 1 cup fresh basil leaves; 2/3 cup extra virgin olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; For the salad; 1 small zucchini, about 8 inches long; 1/2 teaspoon salt; 1 tablespoon of the almond basil pesto; 2 tablespoons very finely diced red onion; 5 or 6 parmigiano reggiano shavings; Salt and pepper for seasoning if desired

Servings: persons

For the pesto
1/4 cup almond butter
1 to 2 cloves garlic (I like 2)
1 cup fresh basil leaves
2/3 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
For the salad
1 small zucchini, about 8 inches long
1/2 teaspoon salt
1 tablespoon of the almond basil pesto
2 tablespoons very finely diced red onion
5 or 6 parmigiano reggiano shavings
Salt and pepper for seasoning if desired

1
Place all ingredients in a mini food processor or blender and process until smooth.
2
With a vegetable peeler peel strips along the length of the zucchini about 1/2 inch wide, peeling until you come to the seedy part. Include the dark green peel. (Or use a spiralizer if you have one)
3
Place the zucchini in a colander, toss with the 1/2 teaspoon salt and let rest for about 10 minutes. After 10 minutes, rinse the zucchini thoroughly and place on paper towels and pat as dry as possible.
4
Place the zucchini on the center of a salad plate and drizzle with a tablespoon of the pesto.
5
Top with the red onion and cheese shavings. Salt and pepper if desired.

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the pesto, 1/4 cup almond butter, 1 to 2 cloves garlic (I like 2), 1 cup fresh basil leaves, and more.

Yes, Zucchini With Almond Basil Pesto falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Zucchini With Almond Basil Pesto

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