Zucchini Ribbons with PestoSubmitted by: CHANZLIKWILCOX
2 zucchini, thinly sliced lengthwise
1 teaspoon olive oil
2 cup lightly packed basil leaves
2 garlic cloves, peeled and chopped
1/4 cup chopped, toasted walnuts
1/2 teaspoon kosher salt
squeeze of fresh lemon juice
1/2 cup extra virgin olive oil
1/2 cup shredded Parmigiano Reggiano
2. Mix remaining ingredients in food processor.
3. Top zucchini ribbons with pesto.
Serving Size: Makes 2 servings with leftover pesto
Number of Servings: 8
Recipe submitted by SparkPeople user CHANZLIKWILCOX.