
Sybilla Levenston
Pesto, Ricotta and Zucchini Pillows
Yummy veggie filled pillows that you can sink your teeth into at dinner or the next day for lunch.
Cook Time: 30 mins
Shelf Life: 5 days
Organic Ingredients:
1 Broccoli
2 Zucchini
1 Bunch Basil Leaves
1 Clove Garlic
150 g Ricotta
1/4 Lemon
1/4 Cup Pine Nuts/Sunflower Seeds
1 Cup Parmesan Cheese
3 Tbs Olive Oil
Recipe:
1. Partially steam broccoli until slightly soft.
2. Roast pine nuts and garlic until golden brown.
3. Add broccoli, pine nuts, garlic, parmesan, basil leaves, lemon juice and olive oil into a food processor until a paste.
4. Combine with ricotta in a large bowl.
5. Grate zucchini into long strips. Lay 2 strips side by side and slightly overlap, add another 2 strips in the opposite direction to create a ‘cross’ shape. Add in the pesto/ricotta mix to the centre of the zucchini then fold each of the 4 strips in to create a pillow shape. Place in a baking tray and cook for 15 mins at 180 degrees.
Nutrition Heroes:
Broccoli - A great source of folate which helps the production of healthy red blood cells.
Zucchini - A great source of manganese which regulates blood glucose levels.
Lemon – High in vitamin C to get you through (hopefully) the last few weeks of cold weather.