Basil Pesto & Vegetable Ribbons

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5 from 2 votes

Fresh vegetable ribbons tossed in homemade pesto.

Course: Main Course

Cuisine: American

Keyword: vegetable

Servings:

Calories: 791kcal

Author: Tricia

Ingredients

Basil Pesto:

2 cups fresh basil leaves
3 small cloves garlic minced
¼ cup pine nuts
½ cup extra-virgin olive oil
Sea salt
Freshly ground pepper
½ cup freshly grated Parmesan cheese

Vegetable Ribbons:

4 carrots peeled
1 zucchini
1 yellow squash

Instructions

Combine the basil, garlic, pine nuts, salt and pepper in a food processor and pulse until coarsely chopped. Slowly drizzle in the olive oil while the processor is running. Process until smooth and well mixed. Check seasoning and adjust salt and pepper if needed.
Using a vegetable peeler, cut ribbon-like slices from carrots, zucchini, and yellow squash. In a medium saucepan, heat ½ inch of water to boiling. Add the carrots strips and cover the pan. Cook the carrots for 3 minutes on medium heat. Add the zucchini and squash and continue to cook for 2 more minutes. Drain the vegetables well and toss with ½ cup prepared pesto. Season with salt and pepper and garnish with grated Parmesan, additional basil leaves or an extra dollop of pesto. Serve immediately. (Serves two large portions or 4 small)

Notes

(inspired by a recipe in the 1995 Colorado Collage Cookbook)

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition