Kale Walnut Pesto Zoodles

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Kale walnut pesto noodles with shrimp and oyster mushrooms, how much more gourmet can it get?  A recipe that inspired me to write a blog post after such a long time. Recently bought a Spiralizer, if you still don’t have it and wish to eat more fibre, this is something you must add to your tools. It’s my recent obsession, I spiral all possible veggies, even tried it with an onion. In case you are interested in knowing, it doesn’t work.

After an attempt to steal a pesto pasta from a friends lunch at office, I had to go home and make something with pesto.

Spiralizer, craving for pesto and need to eat healthy is what made this recipe happen.

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Ingredients: 

For Zoodle Pasta:

Zucchini 2

For Pesto: 

Fresh Basil leaves 1 cup

Kale 1 cup

Garlic 4 cloves

Oil 2 tbsp

Thai chile 1 (absolutely optional)

Parmesan cheese 3 tbsp (2 for pesto, 1 for decor. Optional again!)

Tasted chopped walnuts 3 tbsp (2 for pesto, 1 for decore)

Salt 1/2 tsp

Some additions if you want: 

Chopped oyster mushrooms 1 cup

Shelled, cleaned, deveined shrimps 1 cup

Halved cherry tomatoes 1 cup

Method: 

  1. Spriralize the zoodles. make zoodles
  2. Put all the ingredients for the pesto in a food processor and chop roughly. Don’t forget to save some walnuts and cheese for the decor.
  3. In a pan saute oyster mushrooms and shrimps, season them with salt and pepper
  4. Mix everything together and it’s ready! The best and healthiest pesto pasta ever.
  5. Next day you can throw the left overs on a tortilla and have a great shrimp pesto taco for breakfast. Like this one! IMG_3753

 

 

Questions, comments, complements?

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