American

Basil Pesto with Zucchini Ribbon Pasta

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Servings

4

Prep Time

30 minutes

Cook Time

10 minutes

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

  • 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)
  • 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

Directions

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