Zucchini Ribbons with Pesto
Image: My Intuitive Health
Zucchini Ribbons with Pesto
Servings
2-3
Ingredients
For the Pesto
- Juice of 1 lemon
- 1 cup fresh basil
- ¼ cup of cashews (or nut of choice)
- 2 cloves of garlic
- 1 tsp honey
- ⅓ cup olive oil (or more for desired consistency)
- Salt and pepper to taste
For the Zucchini Noodles
- 2-3 large zucchini
- 1 tbsp olive oil
- 1 cup of cherry tomatoes
- 1 can of artichoke hearts
- ¼ cup parmesan cheese
- Salt and pepper to taste
Instructions
Make the Pesto
Combine all the ingredients for pesto besides the oil in a food processor or blender. Pulse for 20 seconds and then stream in olive oil until the pesto becomes a sauce. Season with salt and pepper to taste.
Cook the Zucchini
Next, heat a large skillet on medium heat with a little olive oil and add in the cherry tomatoes. Cook until the tomatoes begin to brown and burst. Meanwhile, take the zucchini and make zucchini “ribbons” with a vegetable peeler, turning the zucchini as you peel. When you get to the seeds, stop.
Add the zucchini spirals to the pan with the tomatoes. Cook for about 4-5 minutes, stirring often. The goal is to get them slightly softened, not brown.
Add in the quartered artichoke hearts, then add in enough pesto to fully coat the zucchini. Add the parmesan cheese and stir to combine. Taste for seasoning and adjust salt and pepper accordingly.
Shopping List
Produce
- 1 cup fresh basil
- 2 cloves of garlic
- 1-pint cherry tomatoes
- 2-3 large zucchini
Dairy
- Shredded Parmesan cheese
Pantry Items
- Olive oil
- Cashews. I like roasted and salted. Can use any nut
- 1 14 oz can of artichoke hearts
- Salt and pepper
