Avocado Pesto
- Fall
- Summer
- Winter
- Dinner
- Lunch
30
Minutes
16
Ingredients
6
Servings
Step 1
Blend all pesto ingredients in a small food processor. Taste for seasoning adding additional salt to taste. Set aside briefly while you make your noodles.*
Step 2
Using a mandolin or vegetable peeler, cut zucchini into thin strips or ribbons, discarding the seedy core.
Step 3
Heat a large skillet over medium heat. Add olive oil to the pan. When the oil is hot but not smoking, add the ¼ of the zucchini strips to the pan. Toss them in the hot oil and sprinkle a generous pinch of salt over the zucchini. Cover the pan for two minutes allowing the thin strips to steam a bit. Uncover and cook briefly until the zucchini ribbons are tender, bright and still holds their “noodle” shape, like “al dente” pasta. Transfer cooked zucchini to a serving dish, and continue cooking zucchini in batching until all zucchini is cooked.
Step 4
Transfer zucchini to a large serving platter. Toss with the avocado pesto. Add lemon juice to the pasta. Stir again. Give the entire dish a generous grind of black pepper, and top with fresh basil leaves, lemon zest and Parmesan. Eat right away.
*NOTE: This pesto needs to be served right away as it browns with oxidization.
Ingredients
- flesh of 1 medium ripe avocado
- ¼ cup raw almonds, coarsely chopped
- 1 large bunch, or 1 tightly packed cup, fresh basil leaves
- 1 clove garlic, minced
- 1 tablespoon + 1 teaspoon fresh lemon juice
- ¼ cup olive oil
- ¼ cup grated Parmesan
- Generous pinch sea salt
- Generous grind of freshly ground black pepper
- 8 large zucchini
- 4 tablespoons olive oil, divided
- Sea salt
- Finely grated zest of 1-2 lemons + 1 tablespoon fresh lemon juice
- Fresh basil leaves
- Ground black pepper
- Grated Parmesan