Zucchini Ribbons with Almond Pesto
INGREDIENTS
4 medium zucchini
½ cup almonds
¼ cup Parmesan cheese, grated
1 small garlic clove
2 tablespoons lemon juice
⅓ cup olive oil
salt to taste
pinch red pepper flakes
DIRECTIONS
Thinly shave zucchini with a mandoline, or use a vegetable peeler to create very thin strips. Set aside in a large bowl.
Combine almonds, Parmesan cheese, peeled garlic clove, red pepper flakes and lemon juice in a food processor and process until roughly chopped.
With the food processor running, slowly pour 1/3 cup of oil through the feed tube. Process until mixture is smooth.
Scrape almond mixture into the large bowl with zucchini. Gently mix together and add salt to taste.
Serve and enjoy!
quick tips
To use a vegetable peeler to create ribbons, simply run the peeler down the length of the zucchini until you reach seeds. Rotate zucchini and continue peeling.
One serving of zucchini has more potassium than a banana!
This salad is best eaten the same day it’s prepared.