Zucchini paste and avocado and walnut pesto

Zucchini paste and avocado and walnut pesto


  • Zucchini ribbons:
  • 3 medium-sized zucchini
  • ½ teaspoon of salt
  • 1 tablespoon of olive oil
  • 5-6 fresh basil leaves for garnish
  • Salt and pepper to taste
  • Italian seasoning

Avocado and walnut pesto:

  • ½ Big avocado
  • 1 glass of fresh basil leaves
  • ¼ glasses of peeled walnuts
  • 2 cloves of garlic, peeled
  • ½ Big lemon
  • ¼ A glass of grated Parmesan cheese
  • ½ Glass of water if needed

Steps to follow:

  • Cut zucchini into thin strips with a vegetable slicer or slicer, do not shred parts of zucchini with seeds.
  • Put the zucchini strips in a colander and sprinkle with salt. Let stand while you cook the avocado pesto.
  • Collect the ingredients for making avocado and walnut pesto. Namely: avocado, basil, walnuts, garlic, lemon and cheese. Put all the ingredients in a food processor and mix until the sauce becomes a homogeneous mass. If necessary, add water to the sauce to dilute it.
  • Fry the pan with 1 tablespoon of olive oil and put it on medium heat.
  • Fry the zucchini strips for 3-5 minutes or until soft. Remove from heat.
  • Put the pesto with a spoon on the zucchini strips and mix gently so that the sauce is evenly distributed.