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.
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
3 zucchini, sliced fine or on a mandolin
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 pesto ingredients with the lemon juice together in a blender until you have a smooth, creamy paste. Add more olive oil if needed for a looser consistency. Taste and season with salt and pepper.
Toss the zucchini slices in the pesto and serve with the chilli flakes, lemon zest and extra walnuts to garnish.