Basil Pesto with Zucchini Ribbon Pasta
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!
Ingredients
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
- 2 cups fresh basil leaves
- 1/2 cup Salute Santé! Grapeseed Oil.
- 1/8 cup pine nut
- 1/8 cup walnuts
- 2 cloves fresh garlic
- sea salt & pepper to taste
Instructions
- 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.
Notes
This works beautifully with the addition of traditional pasta, such as linguini or tagliatelle tossed with the zucchini ribbons.