Carrot and Zucchini Ribbons and Cilantro Pepita Pesto

00:30:00

So If you feel like experimenting, go for it…if in doubt, leave it out.

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Ingredients
- Serves 2 +
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to taste Almond Parmesan
1/3 cup Pepitas
2 tablespoon Hemp Seeds
2 clove Garlic
3 tablespoon Extra-Virgin Olive Oil
1/2 teaspoon Pink Himalayan Sea Salt
1/2 teaspoon Garam Masala
to taste Water
Directions HIDE IMAGES
STEP 1
Start with your cilantro pepita pesto, place Pepitas (1/3 cup) toasted or raw in a food processor and pulse a few times until seeds are fairly broken down.
STEP 2
De-seed the small Jalapeño Pepper (1) but leave a few seeds for heat if you'd like.
STEP 3
Remove the ends from the bunch of Fresh Cilantro (3 cup) leaves and small stems are okay.
STEP 4
Add cilantro, Garlic (2 clove), jalapeno pepper, Extra-Virgin Olive Oil (3 tablespoon), juiced Lemon (1) , Pink Himalayan Sea Salt (1/2 teaspoon), Hemp Seeds (2 tablespoon), and optional Garam Masala (1/2 teaspoon) to the food processor.
STEP 5
Blend until well combined and fairly smooth, stopping to scrape down the sides as needed. Add Water (to taste), 1 tablespoon at a time, to thin if needed (to taste).
STEP 6
Taste for flavor and season to taste. Set aside.
STEP 7
Peel the outer layer of your Carrot (3) and discard. Using the peeler, ribbon the carrots. Wash the Zucchini (3), cut the ends off and using a mandoline, or tool of choice, ribbon the zucchini. If you'd like them smaller, you may julienne them.
STEP 8
Place carrots and zucchini in a medium size bowl and add a few spoonfuls of pesto and mix to combine. You will have pesto leftover unless you really love the stuff and use it all!
STEP 9
Plate your ribbons, top with a sprinkle of pepitas and a nice dusting of Almond Parmesan (to taste). For a little extra color you could add some red pepper flakes to the top. Pesto will keep in an airtight container in the fridge for a week.
Share Your Tips
Jamie Story
I didn't use the garam masala but it was still really good.
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