PINE NUT PESTO ZUCCHINI RIBBONS RECIPE
- Lay the pine nuts on a dry baking sheet
- Toast at 400 degrees for a few minutes, until they begin to turn brown
- Let cool
- Put the toasted pine nuts in a blender with the parsley leaves, lime juice, pistachios, garlic clove, sea salt, pepper and olive oil
- Blend until smooth
- Wash the zucchini and cut off the ends
- With a peeler, run it lightly over the zucchini to make thin ribbons
- Grease a pan with olive oil on medium-high heat
- Sauté the ribbons for a few minutes, until they begin to brown
- In a bowl, toss the zucchini with a few tablespoons of pesto until thoroughly coated
- Serve warm or cold
Ingredients & Equipment:
- 1 cup organic parsley leaves
- 1/2 cup pine nuts
- 1/2 cup lime juice
- 1/2 cup virgin olive oil
- 1 tablespoon virgin olive oil for cooking the zucchini
- 1 garlic clove
- 2 tablespoons pistachios
- 2 organic zucchini
- Sea salt to taste
- Pepper to taste
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