Low-Carb Zucchini Pesto Roll-Ups

by KetoDietApp.com

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

Step 2Using 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.

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

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

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

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

Step 7These 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.