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Dec 2, 2015

Raw Zucchini Noodles with Kale Pesto

Ingredients

1⁄2 cup
pumpkin seeds
cup
kale, chopped
cup
basil, de-stemmed
clove
garlic, toasted or raw
tsp
red pepper flakes
1⁄2 cup
olive oil
1⁄4 cup
lemon juice
  to taste
salt and pepper
medium
zucchini

Instructions

  1. Toast pumpkin seeds, set aside to cool.
  2. Meanwhile, wash and chop kale and basil.
  3. Combine pumpkin seeds, kale, basil, garlic, red pepper flakes, olive oil, lemon juice and salt and pepper in a food processor.
  4. Blend on high for 2-4 minutes until smooth.
  5. Add more salt or lemon juice, if needed, then set pesto aside.
  6. Use a spiralizer to make zucchini noodles, using a large bowl to collect the noodles. If you don’t have a spiralizer, you can use a vegetable peeler or a mandolin to make thin slices. You can also chop the zucchini lengthwise and cut thin slices.
  7. Toss zucchini in large mixing bowl with pesto and combine until mixed.
  8. Serve cold or warm.