If you haven’t noticed yet, the world of vegetables as we know it has been spiraling out of control with the last gadget that’s on everyones want-list; the Spiralizer. With the spiralizer, you can make ribbons of vegetables out of any veggie that you desire. For this recipe, I went the basic route and spiralized Zucchini to make Zoodles or Zucchini Noodles.
This recipe takes a twist on the classic Pasta with Pesto by upgrading it in a gluten-free way. But be aware that zucchini is a vegetable that is filled with water so make sure you strain them first…..trust me, patting them dry isn’t enough. Some people also choose to eat their zoodles in their naturally raw state but I prefer cooking them in a pan; This allows more water to be released. The zoodles I made were topped with a homemade kale pesto. In the winter, it’s hard to find fresh basil and my garden is covered in snow so I can’t get any out there. Instead, I used kale since that can be found more easily this time of year.
When you combine these two treasures, you can expect nothing less than perfection. This summery twist makes the classic pasta and pesto seem heavier due to the gluten. This version also provides you with more vitamins because you are eating a vegetable that’s undercover. You can still top them the way you would top pasta and pesto; I topped my plate with mozzarella and tomatoes.
So whip yourself up a batch of Zoodles with Kale Pesto and bring it around with you. Enjoy it for lunch or for dinner. You can even make ahead a batch and store it in your fridge (1-2 days) for those days when you don’t want to cook at all. Maybe you are thinking “Gosh I can’t make myself Zoodles because I don’t own a Spiralizer!” Well, you can stop pouting and make do with what you have. You can use a juillen peeler or you can slice them thinly and chop them into match sticks. Of course it won’t be the exact same but it will still please your hungry tummy.
Zoodles with Kale Pesto
- 3 medium Zucchinis
- 1/4 cup toasted walnuts
- 2 cups kale, stem removed
- 2 garlic cloves
- 1/2 cup grated parmesan
- 2 tblsp lemon juice, more to your taste
- salt and pepper, to your taste
- Olive oil
- Tomato slices
Using a spiralizer or a julienne peeler, make the zucchini into thin strips, like pasta.
Place your zoodles on a paper towel and pat dry. Let them sit on a drying rack (for pastries) or in a colander to remove excess water.
In a food processor, place the walnuts and pulse until they become grinder. Place and a bowl and set aside.
Place the kale in the food processor. Pulse until it becomes a purée.
Add the walnuts, garlic, Parmesan and lemon juice. Mix together until thouroly combined. Add salt and pepper to taste.
In a wok or skillet, place the drained noodles. Let sit over medium heat for 2-3 minutes to remove any more water. Remove the water from the skillet by draining it.
Place the skillet (with zoodles still in) over medium high heat. Add half of the pesto. Mix with a wooden spoon until the pesto coats the zoodles. Add more pesto, if you desire.
Top with tomatoes, Parmesan and more pesto. Serve warm.