This is a great recipe to use up any leftover stalks saved up from herbs you’ve recently used. Saving your herb stalks is a great way to reduce food waste and they can be blitzed into any sauces and salsas, providing you have a strong enough blender. You can use the leafy parts of the stalks too, just avoid any really hard stems.
This deliciously creamy pesto uses walnuts and is dairy free. Tossed with the raw zucchini, it makes a lovely raw fresh salad or side dish.
Serves 4 as a side dish.
3 zucchini, sliced fine or on a mandolin
For the Pesto:
2 garlic cloves
30g / ½ cup walnuts
30g / ½ cup combination of basil, parsley and mint stalks
50ml / ¼ cup extra virgin olive oil
1 tsp sea salt
1 lemon, zested and juiced
1 tsp chilli flakes
1 tbsp walnuts, rough chopped to garnish
Finely slice the zucchini with a knife or on a mandolin.
Blitz the rest of the ingredients together in a blender until you have a smooth paste. Add more olive oil if needed for a looser consistency.
Toss the zucchini slices in the pesto and serve with extra walnuts to garnish.