Carrot Zucchini Ribbons with Pesto
Transform your next meal into a vibrant, nutrient-packed masterpiece with this Carrot Zucchini Ribbons with Pesto recipe! Delicately shaved ribbons of fresh carrots and zucchini form a light and colorful base, perfect for soaking up the rich, herbaceous flavors of a homemade basil pesto made with Parmesan, pine nuts, and a hint of zesty lemon juice. This no-cook dish comes together in just 20 minutes, making it an ideal choice for a refreshing appetizer, a healthy lunch, or an elegant side dish. Whether served chilled or at room temperature, each bite delivers a satisfying medley of textures and flavors, topped off with optional garnishes like extra Parmesan and crunchy pine nuts. Perfect for those seeking quick, vegetarian-friendly, and flavor-forward recipes, this dish will surely become a go-to favorite.
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Recipe Information
Ingredients
- 3 medium Carrots
- 2 medium Zucchini
- 2 cups Fresh basil leaves
- 0.5 cups Parmesan cheese
- 0.25 cups Pine nuts (or walnuts)
- 2 large Garlic cloves
- 0.5 cups Extra-virgin olive oil
- 1 tablespoon Lemon juice
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Wash and peel the carrots. Using a vegetable peeler or mandoline, shave the carrots into thin ribbons.
Wash the zucchini and, using the same method, shave it into ribbons. Avoid using the core with seeds for best texture.
To make the pesto, combine the basil leaves, Parmesan cheese, pine nuts, and garlic cloves in a food processor.
Pulse the ingredients several times until roughly chopped.
With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy.
Add lemon juice, salt, and black pepper to the pesto and pulse to combine. Taste and adjust seasoning if needed.
In a large mixing bowl, combine the carrot and zucchini ribbons.
Add a few tablespoons of pesto to the ribbons and gently toss to coat. Add more pesto, if desired, until all ribbons are lightly dressed.
Serve immediately as a chilled or room-temperature dish. Optionally, garnish with additional Parmesan cheese and a sprinkling of pine nuts.
Nutrition Facts
Calories |
1691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.6 g | 198% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 5372 mg | 234% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 38.0 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 647 mg | 50% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1852 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
