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Prep Time
10
minutes
Total Time
10
minutes
Servings
3
cups
Author
Sara
Ingredients
6
large zucchini
sliced longways into 1/4 inch slices (I used a mandolin)
Coconut oil
Sea salt
Pesto
2
cups
frozen green peas
thawed
1/4
cup
fresh mint leaves
about 3-4 stalks worth
1/4
cup
raw almonds
1/2
inch
fresh grated ginger
zest and juice of half lemon
1/4
teaspoon
sea salt
1/4-1/2
cup
olive oil
Instructions
Preheat your grill to medium high heat.
Toss the zucchini sliced in coconut oil to prevent sticking to the grill.
Place the zucchini on the hot grill and cook on each side about 3-5 minutes until you see grill marks and zucchini is slightly softened.
Sprinkle with sea salt.
To make the pesto, add all of the ingredients, except the olive oil, to a
food processor
or high speed blender.
Chop all of the ingredients until pureed.
Drizzle in the olive oil while the machine is running until desired consistency, start with 1/4 cup and add more as needed.
Store in an airtight container for up to 1 week or freeze for a few months.