Artichoke Pesto with Zucchini
Roll ‘em up or stick it to ‘em. Either way, your friends will love you.
Chips and salsa are SO yesterday!
|IN YOUR FOOD PROCESSOR|
|1 can artichoke bottoms, drained and rinsed|
|1 cup fresh basil leaves|
|1/2 fresh lemon, squeezed|
|2-3 cloves garlic|
|A few grates of lemon zest|
|1/2 cup unsalted walnuts|
|1/4 cup olive oil|
|1/2 tsp salt|
|1/2 tsp pepper|
|1/2 cup Daiya mozarella cheese shreds|
|Sprinkle of parsley (garnish)|
You can slice raw zucchini length wise and spread pesto on each strip and roll. Secure with a toothpick. It looks easy but truthfully, it’s a bit challenging. The strips have to be cut just the right thickness for them to roll properly.
Raw zucchini sticks are easy to cut and still pretty! (Easier to eat too!)
I love the raw zucchini with this dip! Zucchini’s mild flavor and goes well with this tangy pesto. No need for extra calories by serving chips or crackers.
Try celery or bell pepper strips for variation.