Zucchini with Almond Basil Pesto

Ingredients

• For the pesto
• 1/4 cup almond butter
• 1 to 2 cloves garlic (I like 2)
• 1 cup fresh basil leaves
• 2/3 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• For the salad
• 1 small zucchini, about 8 inches long
• 1/2 teaspoon salt
• 1 tablespoon of the almond basil pesto
• 2 tablespoons very finely diced red onion
• 5 or 6 parmigiano reggiano shavings
• Salt and pepper for seasoning if desired

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