Recipe from: me
Creaminess and butteryness brightened with lemonyness makes this zucchini a light and tastey lunch, which also happens to be carb free. I’m really happy with the recipe. That and I just love pine nuts. Oh, the smell of them toasting!
- 3 medium zucchini
- 1/3 cup pine nuts
- 1 tbsp. olive oil
- 2 tsps. garlic paste
- 1/2 – 1 tsp. freshly squeezed lemon
- 1/2 tsp. dried oregano
- salt and pepper to taste
Toast the pine nuts over medium-low heat, stirring almost constantly in order to avoid burning them. Set aside.
Using a mandolin, slice your zucchini lengthwise into long, tissue-thin slices. Lay these slices out on a clean dish towel, then place another one on top and press down firmly all over to squeeze out the excess moisture. You want them to feel as dry to the touch as you can get them. Slice these zucchini strips into thirds. (Stacking them first reduces your time, but make sure to separate them with your fingers afterward.) Using just a tiny bit of oil (about 1/2 tsp) sautee the zucchini strips over medium-high heat. Leave uncovered.
Meanwhile, using a mini food processor or blender, combine the rest of the ingredients. You can dip your finger in it to check for the right saltiness, but I think I used about 1/4 tsp or a little less. Combine until you reach your desired consistency, whether chunkier or creamier.
When the zucchini is tender turn off your stove and add the pesto, sort of spattering it evenly across the zucchini in order to help it combine with the zucchini more quickly when you toss it. Toss lightly to coat. Bon appetite!