Zucchini Pasta with Kale Walnut & Chilli Pesto

Zucchini Pasta

 Recipe from Raw blend

Makes: 2 cups |  Serves: 2-4

Ingredients – Zucchini Noodles

  • As many Zucchinis as required (sizes vary but usually about 1-2 medium Zucchinis per person) – you can use the 8 in 1 Raw Slicer available from Taylors Healthy Grocers

Ingredients – Kale, Walnut & Chilli Pesto Sauce

  • 3/4 cup quality olive oil
  • 2 cup kale
  • 1 cup basil
  • 3/4 cup walnuts (or pine nuts)
  • juice of 1 lemon
  • 1 clove garlic (peeled)
  • pinch salt & pepper to taste
  • Optional: 1/2 hot birds eye chilli

Ingredients – Plating

  • 1 punnet cherry tomatoes (halved)
  • 1/2 red onion (finely sliced)
  • handful pine nuts
  • pepper to taste

Method – Zucchini Noodles

  1. Use your 8 in 1 Raw Slicer or Vegetable Spiralizer to make Zucchini Pasta.

Note: Peel Zucchinis first for a better presented dish.

Method – Kale, Walnut & Chilli Pesto

  1. Put all the ingredients into the Vitamix 2L container in the order listed and secure the lid.
  2. Select Variable 1. Turn the machine on and quickly increase the speed to Variable 7.
  3. Use tamper really well to press the ingredients into the blades.
  4. Blend for 30-60 seconds or until desired consistency is reached.
  5. Stop the machine.

Method – Plating

  1. Mix the Zucchini pasta, cherry tomatoes and as much pesto as desired and in a large bowl.
  2. Serve onto plates.
  3. Garnish with a sprinkle of red onion, pine nuts and a good crack of pepper to taste.

 

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