Zucchini Ribbon Pasta with Basil & Pine Nuts
Nutritional Information
Raw and lightly warmed zucchini ribbons tossed with a simple basil-and-pine-nut sauce — a dairy-free, whole-food pesto alternative that stays keto and low in added fats.
This recipe is originally for 2 servings. How many are you cooking for today?
- 2 mediums zucchini (spiralized or ribboned)
- 1/4 cup pine nuts
- 1 cup fresh basil leaves
- 1 clove garlic
- 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon extra virgin olive oil
Lightly toast pine nuts in a dry skillet over low heat just until fragrant, 2–3 minutes, shaking pan frequently. Remove and cool.
In a mortar and pestle or small blender, gently crush basil, garlic and toasted pine nuts, adding lemon juice and 1/2 tsp olive oil to form a coarse paste. Avoid over-processing to keep texture.
Toss zucchini ribbons with the basil-pine nut paste until evenly coated. If preferred, warm in a skillet for 1 minute to soften slightly. Serve immediately.
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