Mold Detox Friendly Pesto-Walnut Zucchini Roll-Ups with Herb Spread

Total time40 min

Prep time25 min

Cook time0 min

4.5

(7)

Mold Detox Friendly Pesto-Walnut Zucchini Roll-Ups with Herb Spread

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Ingredients

4 servings

For the zucchini

3 medium zucchini (about 1 ½ lb total)
½ tsp kosher salt

For the walnut pesto

2 cups fresh basil leaves, loosely packed
½ cup raw walnuts
Ingredient note
The Mold Detox diet is cautious about nuts because badly stored nuts can carry mold, but fresh walnuts are likely tolerated by many on this diet. Buy nuts that look and smell fresh, and keep opened packages in the fridge or freezer. If you prefer to always avoid walnuts, please tap it and change its rating to Red.
1 clove garlic, peeled
¼ cup extra virgin olive oil
2 tbsp fresh lemon juice
¼ tsp kosher salt
¼ tsp black pepper
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

For the herb spread

1 cup whole-milk ricotta
2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh chives, finely chopped
1 tsp lemon zest
1 tbsp extra virgin olive oil
¼ tsp kosher salt
¼ tsp black pepper
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

For serving

2 tbsp toasted pine nuts (optional)
Ingredient note
The Mold Detox diet is cautious about nuts because badly stored nuts can carry mold, but fresh pine nuts are likely tolerated by many on this diet. Buy nuts that look and smell fresh, and keep opened packages in the fridge or freezer. If you prefer to always avoid pine nuts, please tap it and change its rating to Red.
fresh basil leaves, for garnish (optional)

Instructions

1
Using a vegetable peeler or mandoline, slice each zucchini lengthwise into thin, wide ribbons, about 1/16-inch thick. Discard the first and last slices (mostly skin). Lay the ribbons in a single layer on a baking sheet or cutting board, sprinkle with 1/2 tsp kosher salt, and let them rest for 15 minutes until slightly pliable and releasing moisture.
2
Pat the zucchini ribbons thoroughly dry with paper towels, pressing firmly to remove as much moisture as possible.

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