Today, I have been to Makro Cash&Carry Market (Disneyland of aspiring cooks) and I found a great deal and bought 1 kilo of pine nuts for an incredible price. To celebrate this great deal and to make use of the basil from my flowerpot farm at home; I decided to prepare pesto sauce. I am well aware of the fact that the pesto sauce is best with sphagetti but as you know I have to avoid gluten, so I prepared zucchini taglietelle to console myself; guess what? It tasted better than I expected. I am sure you will enjoy it as well.
- 3 cups of fresh basil leaves
- 1 cup of grated parmesan cheese
- 1 cup of pine nuts
- 1,5 cup of olive oil
- 2 cloves of garlic
- Black pepper
- 1 zucchini
- 1 tablespoon oliveoil
- Salt-black pepper
- 2-3 drops of lemon juice
Wash the basil leaves and dry them well. Toast the pine nuts (without oil) and let them cool. Grind the basil leaves with half of the olive oil. Then add garlic, Parmesan cheese and pine nuts and grind them together. Finally add the rest of the oliveoil and some black pepper, grind them all again. The pesto is ready! You can reserve it the fridge for 2 weeks after covering the surface with oil olive.
Peel the zucchini and cut tin layer in the form of Taglietelle as it is shown in the photo below. Heat 1 tablespoon oil in the pan, add zucchini Taglietelle, blackpepper, salt and 2-3 drops of lemon juice; saute it for 2-3 minutes.
You can give the form of rose to the Taglietelle by rolling it into a fork and then plate it. Pour some pesto sauce and crashed pine nuts (or walnuts) on top of Taglietelle.