Some think I’ve lost my noodle, because I put kale in my zoodles. I’ll let you be the judge.
This recipe is a variation of the classic basil pesto. It’s fresh, flavorful, easy and healthy. Kale is really good for you. Contains a high concentration of vitamins K, A, C, and antioxidants. Chefs Secret: Blanching helps reduce the bitterness in kale. For an even creamier recipe– add an avocado to the blend.
Special Equipment: Food Processor, Nutri bullet or standing blender that can liquify.
10 leaves fresh curly kale, stem removed
20 fresh roasted almonds
1-2 cloves garlic, cleaned
1/4 teaspoon salt ( optional)
3 -4 Tablespoons extra virgin olive oil or extra virgin coconut oil in a liquid state
1 tablespoon freshly grated parmesan cheese ( optional )
1 bunch basil leaves, stems removed
Salt and pepper to taste
Step 1: Shock kale. (blanch) Bring a large pot of water to the boil. While waiting for water to boil, set a medium sized mixing bowl in the sink with a few cups of ice. Fill with cold water and leave inside the sink.
Step 2: After removing the thick central stalk from the kale leaves, plunge the kale into the boiling water. Boil the leaves for about 2 minutes, quickly drain and plunge into the cold water to stop the cooking process. Remove from ice bath and drain again, on paper towels. Blot away any additional moisture. Dry thoroughly. The kale should be bright and rich in color.
Step 3: In the bowl of a food processor, add the blanched kale, garlic, nuts, parmesan ( optional) and pulse until coarsely chopped.
Step 4: Add the extra virgin olive oil and continue to pulse until the kale pesto reaches the desired consistency. Taste , adjust seasoning or extra virgin olive oil if necessary.
Step 5: Toss with zoodles and serve Immediately. Kale pesto will keep for 1 week ( without the avocado ) sealed airtight and held in the refrigerator.
Nutrition Information: Makes 2-1/2 cups, Servings: 2.5 ounces, Calories: 67, Total Fat 8g, Carbohydrates: 3g, Fiber: 1g, Protein: 1g, Sugar: 4 g, Sodium: 170 mg