1.Roast the pine nuts
2.Wash and clean the basil and gather only the leaves. Then rip them into little pieces
3.Hand mix the pine nuts, basil, and ricotta together until its well mixed
4.Cut both ends of the zucchini, and use a peeler peel down the zucchini to reach thin slices.
5.Quick marinate the zucchini slices by using olive oil, sea salts, and black pepper
6.Spoon the ricotta mix on top of the zucchini slices and roll it up
7.When serving, drizzle some olive oil and balsamic on top, serve fresh