I had been dreaming of a recipe I stumbled across on raw epicurean for months, I had finally attempted to it. I made a few alterations, and this is how it turned out! Absolutely delish! Even my cooked-veggie boy loved it. It will defiantly be made again in my kitchen.
1 large zucchini
For Pesto:
1/2 cup fresh basil
1/2 cup fresh flat leaf parsley
1/4 cup pine nuts
1 large or 2 small
garlic cloves
1/4 cup extra virgin olive oil
pinch of salt & pepper
For Red Pepper Bruschetta:
1/2 red pepper
1
T onion, chopped
1/2 tablespoon apple cider vinegar
1 garlic clove
pinch of salt & pepper
To Assemble:
One) Pulse Ingredients for pesto in food processor until a creamy consistency is reached. Place pesto in a bowl and set aside. Rinse food processor.
Two) Use a carrot peeler to create thin slices of Zucchini, lay flat and spread an even coating of pesto on zucchini slice. Roll up, and place one rolled side up on a plate.
Three) Pulse Ingredients for Red Pepper Bruschetta in Food processor, consistency should be chunky. Pour over Zucchini rolls.
Enjoy!
- dinner [2]
- lunch [3]
- pesto [4]
- red pepper [5]
- sauce [6]
- side [7]
- side-dish [8]
- zucchini [9]
- Food Processor [10]
