28 Jul zucchini noodles with creamy kale pesto sauce
I ran a couple of private raw food workshops last week. They were so much fun! I love teaching healthy food ideas to health conscious, committed people.
I decided to take my new vegetable spiraler with me and create some zucchini noodles, or zoodles as some call them. (If you want to buy your own spiraler, you can visit my friend Sam’s online shop here.)
We made oodles of zoodles!
The pesto sauce that I created to go with the zucchini noodles on the Friday workshop was very traditional, and had fresh pine nuts in it. But when packing for the Saturday workshop, disaster struck… The bottom dropped out of the pine nut bag. Yep, a whole bag of fresh pine nuts all over the floor. So sad – what a waste!
Because I had no time to buy more ingredients, I had to come up with a plan. The Saturday workshop was for a Crossfit group, so I wanted the dish to be high in protein. So I replaced the pine nuts with some some soaked leftover cashews that I had on hand. Knowing that this would make a creamier sauce, I found some sundried tomatoes to put on top for extra flavour and colour… and a new recipe was born!
1 cup kale leaves, packed tightly
1 cup basil leaves, packed tightly
1 cup raw cashews, soaked in water overnight
1/2 cup extra virgin olive oil
3 tbsp nutritional yeast
a large pinch of sea salt
a handful of sundried tomatoes
Let’s do this!
Spiralise your zucchinis to make “spaghetti” style noodles. (If you don’t have a spiraler, cut thin strips using a vegetable peeler.)
Next, combine the kale, basil, cashews, olive oil, nutritional yeast and sea salt in your Optimum blender, and blend until smooth.
Toss your pesto sauce through the zucchini noodles, and top with chopped sundried tomatoes.