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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

  1. Preheat your grill to medium high heat.
  2. Toss the zucchini sliced in coconut oil to prevent sticking to the grill.
  3. 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.
  4. Sprinkle with sea salt.
  5. To make the pesto, add all of the ingredients, except the olive oil, to a food processor or high speed blender.
  6. Chop all of the ingredients until pureed.
  7. Drizzle in the olive oil while the machine is running until desired consistency, start with 1/4 cup and add more as needed.
  8. Store in an airtight container for up to 1 week or freeze for a few months.