Basil Pesto with Zucchini Ribbon Pasta

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Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Tags: garden bounty, Gluten Free, Paleo, Sauté, Simple, Vegetarian
Course: Main Course
Such a beautiful way to enjoy your summer bounty - uses blossoms, zucchini and basil to create a dish worthy of your fussiest dinner guest!


Zucchini Ribbons

  • 3 medium or large zucchini
  • 3 tbsp Salute Santé! Grapeseed Oil.
  • 1-2 tbsp sliced kalamata olives
  • 1/2 cup Ricotta cheese
  • 1/4 cup Mozzarella cheese
  • 2 squash blossoms, petals sliced
  • 2 tbsp pine nuts
  • baby basil leaves
  • sea salt & pepper to taste
  • grated cheese optional

Basil Pesto


  • Slice the zucchinis length wise into long ribbons with vegetable peeler
  • Prepare the fresh basil pesto. Combine all ingredients in a blender till thick. Set aside.
  • In a sauté pan, heat the Salute Santé! Grapeseed Oil over medium heat.
  • Add the zucchini ribbons and sauté lightly while tossing in the pan with cooking tongs.
  • Cook about 5-7 minutes until tender.
  • Prepare a serving platter with a layer of pesto.
  • Place zucchini ribbons on top of the pesto. Dollop ricotta cheese and mozzarella over the ribbons.
  • Add with more pesto. Sprinkle zucchini blossom petals, baby basil leaves, sliced olives and pine nuts on top.
  • Serve immediately.


This works beautifully with the addition of traditional pasta, such as linguini or tagliatelle tossed with the zucchini ribbons.