Zoodle Week: Spicy Kale Pesto with Zucchini Noodles
4 leaves fresh kale, stems removed
Handful of fresh-picked basil, stems removed
1 small head of garlic, cloves separated and peeled
1 ounce of freshly grated parmesan cheese
1 ounce of toasted almonds
¼-½ cup olive oil
2 Tbl lemon juice
1 tsp salt
Place all the ingredients except the olive oil in a blender.
Pour in ¼ c of the oil and blend on medium-high until you see a smooth paste forming.
If the pesto is having trouble moving around in the blender, you may slowly drizzle in more oil or lemon juice. If you are concerned about adding too much oil you may add a little water instead. Water is a great option if you feel like the flavor profile is perfect, but the pesto texture isn’t quite right.
Adjust for seasoning and enjoy!
Traditional pesto calls for toasted pine nuts. Pine nuts are quite expensive, however, so I like to add different nuts each time I make pesto based on what I have lying around. Pecans and hazelnuts are also fantastic options.
Also, feel free to reduce the amount of garlic. It just so happens that I am a crazy garlic enthusiast, and I rarely put less than an entire head of garlic in my personal recipes.
As with the previous zoodle recipes simply toss the pesto with shredded zucchini noodles and enjoy!