Imagine transforming ordinary vegetables into a stunning, restaurant-worthy dish that bursts with vibrant colors and explosive flavors. Our Basil Pesto Vegetable Ribbons are not just a recipe; they're a culinary adventure that turns simple zucchini and carrots into delicate, silky ribbons dancing with the most aromatic, fresh basil pesto you've ever tasted. In just 20 minutes, you'll create a dish so elegant and delicious, your dinner guests will think you've trained in an Italian kitchen.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 medium zucchini
- 2 medium carrots
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic
- 1/4 cup olive oil
- Salt to taste
Instructions
- Wash the zucchini and carrots thoroughly under cold running water to remove any dirt or debris.
- Using a vegetable peeler or mandoline, carefully create long, thin ribbons from the zucchini and carrots by running the peeler lengthwise along each vegetable. Rotate the vegetable as you go to create uniform ribbons.
- For the pesto, gather fresh basil leaves and remove any tough stems. Rinse the leaves gently and pat dry with paper towels.
- In a food processor, combine the fresh basil leaves, pine nuts, grated Parmesan cheese, peeled garlic cloves, and a pinch of salt.
- Pulse the ingredients a few times to roughly chop, then slowly drizzle in the olive oil while the processor is running to create a smooth, vibrant green pesto sauce.
- Taste the pesto and adjust seasoning with additional salt if needed. The sauce should be fragrant and well-balanced.
- In a large mixing bowl, gently toss the vegetable ribbons with the freshly made pesto, ensuring each ribbon is evenly coated.
- Let the vegetable ribbons sit for 2-3 minutes to allow the flavors to meld together.
- Serve immediately at room temperature, optionally garnishing with additional Parmesan cheese or fresh basil leaves.
Tips
- Use the freshest basil possible - the quality of your pesto depends on vibrant, fragrant leaves.
- Toast pine nuts lightly before blending to enhance their nutty flavor.
- When creating vegetable ribbons, use a sharp vegetable peeler and apply gentle, consistent pressure.
- Don't overdress the ribbons - the pesto should coat, not drown, the vegetables.
- Serve immediately after mixing to maintain the ribbons' delicate texture and bright colors.
- For a vegan version, replace Parmesan with nutritional yeast.
- Experiment with different vegetables like yellow squash or cucumber for variety.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 6g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 5mg
