Zucchini Pasta with Walnut, Basil & Kale Pesto
This beautifying recipe is a definite confidence booster- each ingredient has been carefully selected for its beauty- boosting properties! Raw Zucchini provides the perfect carb-free pasta option- it’s healthy, delicious, plus super quick and easy to make, whilst the homemade kale pesto is packed with skin beautifying nutrients to give you an extra glow!
Ingredients
For the pasta (served raw)
4 zucchinis, washed
For the pesto
½ cup Kale, cleaned and chopped
¼ cup basil leaves
½ cup walnuts
1 clove garlic
½ tsp sea salt
½ cup shredded parmesan or pecorino cheese
½ – ¾ cup extra virgin olive oil
8 mini roma tomatoes, chopped (to serve)
Method
For the zucchini pasta
Slice your zucchinis using a Mandolin slicer or veggie spiral cutter, and place in a large bowl.
For the pesto
Boil a medium sized pot of water with a pinch of salt. Prepare a bowl of cold ice water. Add kale to boiling water and cook for two minutes. Strain and immediately immerse kale into ice water to stop it cooking.
Using a food processor, chop the garlic. Then, add walnuts, kale, basil, sea salt and the cheese. Slowly add olive oil while the machine is running.
Pour the pesto mixture over the zucchini pasta, toss through and garnish with a few basil leaves and sliced mini roma tomatoes. You can store the pesto in an airtight container in your refrigerator for up to three days!
