Looking for a vibrant and delicious dish that’s as beautiful as it is nutritious? Say hello to Carrot Zucchini Ribbons with Cilantro Pepita Pesto! This Italian-inspired recipe is not only quick to prepare—taking just 25 minutes from start to finish—but it also bursts with fresh flavors and colorful presentation that will impress your family and friends. Perfect for a light lunch or a stunning side dish, these ribboned vegetables paired with a creamy, nutty pesto will have everyone asking for seconds. Dive into this recipe and discover how simple ingredients can create a culinary masterpiece that’s both healthy and satisfying!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 zucchinis, sliced into ribbons
- 2 carrots, sliced into ribbons
- 1/4 cup cilantro
- 1/4 cup pepitas
- 1/4 cup olive oil
- 1/4 cup Parmesan cheese
- Salt and pepper to taste
Instructions
- Prepare vegetables: Using a mandoline or vegetable peeler, carefully slice zucchinis and carrots lengthwise into thin, long ribbons. Ensure ribbons are uniform and approximately 1/8 inch thick.
- Make cilantro pepita pesto: In a food processor, combine cilantro, pepitas, olive oil, Parmesan cheese, salt, and pepper. Pulse until ingredients form a smooth, consistent texture with some small pepita chunks for added crunch.
- Blanch vegetable ribbons: Bring a large pot of salted water to a gentle boil. Carefully add zucchini and carrot ribbons and cook for 1-2 minutes until slightly tender but still crisp. Immediately transfer to an ice water bath to stop cooking and preserve vibrant color.
- Drain vegetables: Remove ribbons from ice water and pat dry with clean kitchen towels or paper towels. Ensure excess moisture is removed to prevent diluting the pesto.
- Combine and plate: In a large mixing bowl, gently toss vegetable ribbons with prepared cilantro pepita pesto. Ensure even coating and distribution of pesto.
- Garnish and serve: Transfer to serving plates, optionally garnish with additional pepitas or fresh cilantro leaves. Serve immediately at room temperature.
Tips
- Uniform Ribbons: For the best presentation and even cooking, use a mandoline or a sharp vegetable peeler to slice your zucchinis and carrots into uniform ribbons. Aim for about 1/8 inch thick for the perfect texture.
- Chill the Ribbons: After blanching the vegetable ribbons, don’t skip the ice water bath! This step halts the cooking process and helps maintain the vibrant colors of your veggies, making the dish visually appealing.
- Customize Your Pesto: Feel free to experiment with the pesto! Add garlic for an extra kick, or substitute different nuts like walnuts or almonds for a unique twist on flavor.
- Serving Suggestions: This dish can be served warm or at room temperature, making it a versatile option for gatherings. Consider adding grilled chicken or shrimp for a heartier meal.
- Garnish for Flair: Elevate your dish by garnishing with extra pepitas or fresh cilantro leaves right before serving. This not only adds a pop of color but also enhances the dish's texture and flavor.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 15g
Protein: 7g
Fat: 25g
Saturated Fat: 4g
Cholesterol: 10mg
