Zucchini and Carrot Ribbons w/ an Arugula and Pistachio Pesto

Zucchini and Carrot Ribbons w/ an Arugula and Pistachio Pesto

Carrot-and-Zucchini-Ribbons-with-an-Arugla-and-Pistachio-Pesto

Ingredients

  • 3 medium sized zucchinis
  • 3 medium sized carrots
  • 4 cups packed arugula
  • 1 cup pistachios (or your nut of choice)
  • 1/2 cup grape seed oil
  • 1/2 cup water 2 cloves garlic
  • 1/4 cup cilantro
  • Juice of 1 lime
  • Sea salt to taste
  • Cayenne pepper to taste

Garnish:

Cherry tomatoes halved (optional)

Directions:

In a large bowl using a vegetable peeler, peel the zucchinis into large ribbons. Continue until all the zucchini meat is gone and only the seeds are left. Repeat with carrots, only try to use all.  In a food processor add the rest of the ingredients and thoroughly blend. Taste and adjust seasoning with salt and cayenne. Top the ribbons with the pesto and garnish. Serve it up!

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