Zucchini with almond basil pesto
Indulge in the flavors of fresh zucchini paired with a delightful almond basil pesto. This salad offers a perfect balance of nuttiness and herbaceous notes.
Ingredients:
- 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
- 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
Instructions:
- Making the pesto
- Combine all the ingredients in a small food processor or blender and blend until a smooth consistency is achieved.
- Preparing the salad
- Using a vegetable peeler, create strips along the zucchini's length approximately 1/2 inch wide, peeling until reaching the seedy portion. Keep the dark green peel intact. (Alternatively, utilize a spiralizer if accessible).
- Transfer the zucchini to a colander, mix it with 1/2 teaspoon of salt, and allow it to sit for around 10 minutes. After the designated time, rinse the zucchini thoroughly, place it on paper towels, and gently press to remove excess moisture.
- Arrange the zucchini at the center of a salad plate and drizzle it with a tablespoon of the prepared pesto.
- Garnish with red onion and cheese shavings. Season with salt and pepper to taste, if preferred.
Summary:
- Calories: 2370 kcal
- Fat: 224 g
- Protein: 73 g
- Carbs: 27 g
- Potassium: 1070 mg
- Magnesium: 287 mg