Grilled Zucchini with Pea, Mint, and Ginger Pesto

A quick and flavorful pesto to add to any vegetables that you enjoy.

6 large zucchini, sliced longways into ¼ inch slices (I used a mandolin)
Coconut oil
Sea salt
2 cups frozen green peas, thawed
¼ cup fresh mint leaves (about 3-4 stalks worth)
¼ cup raw almonds
½ inch fresh grated ginger
zest and juice of half lemon
¼ teaspoon sea salt
¼-1/2 cup olive oil

View the full recipe at The Organic Dietitian →