Roasted Zucchini & Dill Pesto
Updated: Jul 5, 2023
Use the recipe below or check out the Nutritional App to find other quick & easy side sauce ideas. This recipe was brought to you by @lushlife_alkalinevegan!
Inspired by: @lushlife_alkalinevegan | instagram.com
Yields: 1 1/2 cups
Prep Time: 5-10 mins
Soak Time: 15-20 mins
Total Time: 20-30 mins
Description:
"This is my new favorite pesto. Simple, healthy and it taste amazing!"
Ingredients:
2 medium Zucchini- chopped
2 tsp dried dill
2 tbsp Hempseed
2 tbsp Key lime Juice (freshly squeezed)
1 tbsp Avocado oil
2tsp Tahini
1 tbsp Onion Powder
1 1/2- 2 tsp Salt (more to taste or preferred salt)
Pinch of Cayenne pepper
Few fresh basil leaves .
* optional
**see app for approved foods & recipes
Preparation:
Preheat oven to 400 degrees
In a large bowl mix chopped Zucchini & dill with a drizzle of grape seed oil
Place in a baking dish and bake for 15- 20 mins or until Zucchini is fork tender
Remove from oven and let cool.
Place cooled roasted Zucchini and all the other ingredients in food processor and blend for 5 -10 minutes until Zucchini is finely chopped or until you’ve reached your desired consistency.
NOTES:
I prefer my pesto with texture, but if you want it smooth, just blend on high for longer.
You can also use raw zucchini as well!
All images courtesy of @lushlife_alkalinevegan