PINE NUT PESTO ZUCCHINI RIBBONS RECIPE
When the two of us get in the mood for pesto pasta, we go straight to our favorite pine nut pesto veggie pasta recipe. Rather than filling ourselves with heavy wheat pasta, we substitute with beautiful and just-as-delicious, zucchini ribbons. They are so delicate and melt in our mouths! Enjoy our Pine Nut Pesto Zucchini Ribbons recipe below!
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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