Low-Carb Zucchini Pesto Roll-Ups

Ingredients makes 36 roll-ups

• Lemon & Artichoke Pesto:
• 1 cup fresh basil leaves (15 g/ 0.5 oz)
• 1 cup fresh parsley leaves (15 g/ 0.5 oz)
• 2 cloves garlic, minced
• zest from 1 organic lemon
• 4 tbsp lemon juice (60 ml)
• ¹/₂ cup pecans
• ¹/₃ cup grated Parmesan cheese or other Italian hard cheese (30 g/ 1.1 oz)
• ¹/₂ cup extra virgin olive oil (60 ml)
• 1 can artichoke hearts, drained (200 g/ 7.1 oz)
• ¹/₂ tsp sea salt or pink Himalayan salt
• freshly ground black pepper, to taste
• Roll-ups:
• 1 cup Lemon & Artichoke Pesto (250 g/ 8.8 oz)
• 2 tbsp extra virgin olive oil (30 ml)
• 3 small or 2 medium zucchini (400 g/ 14.1 oz)
• Optional: chile flakes and fresh herbs, to taste

Instructions

1. Prepare the pesto by placing all the ingredients into a food processor or a blender and process until smooth or chunky.

2. Using a vegetable peeler, peel the zucchini into thin ribbons. Be careful not to slice the zucchini too thin or your rolls won’t stand up nicely. I cut mine a touch too thinly and they started to slump a bit. Aim for a couple of millimetres thick.

3. Lay the strips out on a flat surface and spread each one with approx. 1 teaspoon of pesto.

4. Spread the pesto evenly along the zucchini ribbon and then gently roll up.

5. Place end up on your serving platter and repeat until all of the ribbons are used.

6. Sprinkle with chile flakes if you would like a bit of kick, and garnish with micro herbs.

7. These rolls will not keep well, they will lose their shape after a few hours so make and eat them on the same day. You can store the leftover pesto in an airtight container in the fridge for up to 2 weeks. It helps to pour a thin layer of olive oil on top as it will keep the pesto fresh for longer. To store for longer, freeze in an ice cube tray for up to 6 months.