Zucchini Pasta with Kale Walnut & Chilli Pesto Submitted by Tommy - Raw Blend

Are you looking for a tasty pasta alternative? Then you will love our Zucchini Pasta with Kale Walnut & Chilli Pesto. It’s raw, vegan and very delicious.

Ingredients

Zucchini Noodles

  • As many zucchinis as required (sizes vary but usually about 1-2 medium zucchinis per person).

Kale, Walnut & Chilli Pesto Sauce

  • 3/4 cup quality raw cold-pressed olive oil
  • 2 cups 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

Plating

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

Method

Zucchini Noodles

  1. Use a spirooli or vegetable spiralizer to make zucchini pasta.

Kale, Walnut & Chilli Pesto

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

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.

Notes

  • Peel zucchinis first for a better presented dish.
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