Zucchini Noodles and Kale Pesto
I never thought I can make pesto using kale. When you blanch or braise the kale it tastes milder, a great pair with mildly toasted garlic. The dark leafy greens are always the most nutritious. Kale is a super food, it’s packed with vitamins and minerals. They come in different types, they can be flat, curly or even bluish tint mixed with the green. They have different flavors, make sure to try them all. Kale is great for pasta sauce, smoothies or soup. You can also saute it, make a Kale Caesar salad or bake Kale Chips. Here’s a satisfying clean recipe for you!
Recipe
Ingredients
- 2 zucchinis, cut into spiral
- 1 cup romaine lettuce, shredded
- 1 bunch kale stem removed
- 1/2 cup Parmesan cheese
- 1/4 cup frozen peas, thawed
- 1 small red onion, sliced thinly
- 3 tablespoons olive oil
- 4 garlic cloves, peeled and whole
- salt and pepper to taste
Instructions
- Fill a boiling pot with water, when boiling add salt, stir, taste if the water is well seasoned with salt. Add the kale, stir for 20 seconds or until wilted. Remove from the heat and completely drained the water. Set aside.
- Heat a pan with oil, add the garlic, stir for 15 seconds or until the garlic is lightly toasted, be careful not to burn them. Remove the garlic from the heat, save the oil and set them aside.
- In a food processor, add the kale, garlic, Parmesan cheese, salt, and pepper. Pulse for 30 seconds or until finely chopped. Turn the food processor to low and slowly pour the infused garlic oil into the feed hole. Process until smooth.
- In a bowl, combine zucchini, romaine lettuce, peas and red onion. Pour the kale pesto, stir, toss to coat. Sprinkle a little Parmesan if desired.
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