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Basil Pesto with Zucchini Ribbon Pasta
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Prep Time:
30
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
15
minutes
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!
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.