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1 Zucchini Pesto Rolls with Pepper Dip

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Zucchini Pesto Rolls with Pepper Dip

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Ingredients

20 portion(s)

Zucchini Rolls

  • 2 Medium zucchinis

Pesto

  • 50 grams pine nuts
  • 2 garlic cloves
  • 1 Handful fresh basil
  • 40 grams cold pressed olive oil
  • pinch salt
  • Freshly ground black pepper, to taste

Pepper Dip

  • 1 small red capsicum
  • 1 spring onion
  • 1 clove garlic
  • 2 teaspoons lemon juice
  • salt and pepper to taste
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Recipe's preparation

    Zucchini Rolls

  1. Slice Zucchini (mandolin works well) thinly and place in Varoma Dish and Tray careful not to overlap too much to ensure even steaming.

  2. Place 500g water in TM bowl and steam 15 mins, Varoma, spd 1. Set Zucchini aside on absorbent paper. Discard water.

    3. Pesto

  3. Put all Pesto ingredients into TM bowl and blend for 7 seconds on spd 7.

  4. Remove Pesto from bowl and spoon 1 tspn on zucchini slices and roll. Secure with a toothpick if necessary or place end down on a serving plate.

    5. Pepper Dip

  5. Without cleaning the bowl, add all Pepper Dip ingredients into TM bowl and turn dial to Closed Lid position Closed lid

  6. Press Turbo button once or twice until desired consistency is acheived. Can be smooth to pour over Zucchini Rolls or left chunky and placed in a bowl for individual dipping.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • FYI - this is equally

    Submitted by Marie on 26. October 2013 - 06:11.

    FYI - this is equally delicious when the zucchini slices are cooked on the BBQ. A little bit of char- flavour goes well with the Basil Pesto and Pepper Dip..... tmrc_emoticons.)

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  • Enjoy!

    Submitted by Marie on 21. January 2013 - 16:38.

    Enjoy!

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