Kale & Basil Pesto

makes 3/4- 1  cup of pesto,

Use 1- 2 tbsp of pesto per person

90g kale 
40g basil
sprig of parsley
30g pine nuts (or nuts of choice)
2 tbsp nutritional yeast
3-4 tbsp olive oil (EVOO)
1-2 tbsp water
2 medium size cloves of garlic
1 tbsp lemon juice

 

 

Noodles:

You will need a vegetable spiralizer or julienne peeler

pinch sea salt
zucchini (use a medium size per person)

olive oil to coat baking pan

 

  

optional:

Roasted tomato

Olive oil for pasting

salt

spring of thyme

3-4 cherry tomatoes per person

 

These zucchini noodles are a great way to add in your vegetables for the day. I recommend at least 7-9 serves of vegetables and fruit a day!

If you are trying to lose weight, then this dish may help as it is super tasty, packed full of fibre, vitamins and minerals and low in kilojoules.

 

Method:

Pesto

Wash and strip kale leaves from the stalks (stem and tough centre part of the leaf). Steam kale for 3 minutes and place in a food processor with the rest of the ingredients. Use minimum quantities of water and oil and adjust (add more) according to preferred thickness of pesto. Blend till the paste is creamy and scoop into a jar for storage.

Noodles

Preheat oven to 180 C
Use a vegetable spiralizer tool, mandolin or julienne peeler to make noodles. The core of the zucchini is not used as it contains seeds. (Keep the core for stir fry or soups)
Sprinkle salt on noodles and let sit in a colander for 10 minutes. Gently squeeze excess water from noodles and scatter them on to a lightly, oiled metal baking sheet. Bake for 10 minutes. transfer them using tongs or spatula directly onto plate. Scoop pesto (1-2 tbsp) onto noodles and toss with a fork.

Roasted tomatoes:

Coat tomatoes with olive oil and sprinkle with salt. Add the sprig of thyme on top of tomatoes.

 

 

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