Whole 30 Pesto-Walnut Zucchini Roll-Ups with Herb Spread

Total time40 min

Prep time25 min

Cook time0 min

4.5

(7)

Whole 30 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
1 clove garlic, peeled
¼ cup extra virgin olive oil
2 tbsp fresh lemon juice
¼ tsp kosher salt
¼ tsp black pepper

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

For serving

2 tbsp toasted pine nuts (optional)
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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