Kale Pesto & “Zoodles”

Let me start by saying that you know you’re not 21 anymore when you use birthday money to talk into Macy’s and buy a “Veggetti” rather than buy a fifth of cheap hooch.
I guess we’re not in Kansas anymore.

With that being said, I am obsessed with this new little kitchen trinket.  Even Pat has given it the stamp of approval after trying the zoodles.

 

These were some beet chips I made – which I will put up later. But is the majestic Veggetti

 
I have talked pretty openly on here before about my love for my food processor.  However, I may have found something in my kitchen (besides my coffee maker) that I love more than my food processor….

With that being said, this post will incorporate both my food processor and the Veggie Spiralizer!  Since getting the spiralizer I have already made daikon “noodles” zucchini “noodles” and beet chips.  All of which turned out so amazing!  The spiralizer is so self explanatory that I’m not going to get into the “how”- but I did use three zucchini for this recipe.

   
 For my kale pesto – I just got out my food processor and rolled the dice.

Kale Pesto

  • Servings: 4-6
  • Time: 15 minutes
  • Difficulty: easy
  • Print

Ingredients

  • 3-4 cups kale
  • 1/3-1/2 cup olive oil
  • 1/4 cup pine nuts
  • 1/3 cup parmesan cheese
  • 1 container of basil leaves/1 large handful (I mean can you REALLY have too much basil?)
  • 1-2 cloves (or more) of garlic

Directions

  1. Rip your kale leaves, tear off the larger stems
  2. Throw kale and basil in your food processor, and blend until the leaves start to form a paste
  3. Next add your olive oil **TIP** I did this through a funnel in my food processor, so I could slowly add it in; after this point this will start to look like a pesto
  4. Now add in you garlic and pine nuts, pulse 5-10 more times- and scrape what is on the sides back in for the final mix
  5. Now add your freshly grated parm, and pulse until very well blended     

  
Ok so the tip with the funnel – pretty important.  I actually made two batches of this, and and the first didn’t turn out.  In the first batch I literally threw everything in the food processor at once.  The consistency and texture was REALLY off.  So I did some googling and found a few different recipes that suggested adding the oil slowly.  So I grabbed my funnel, and let my oil drip in.  I also added the ingredients in a more controlled way too.

The pesto so far has been used for a pizza sauce, and on our zoodles, and has been a hit with Pat – who is SUPERRRRR picky when it comes to vegetables. 

We had our first batch of “zoodles” with salmon

The other thing I love about this, is its so easy to to make  big batches! Like I said, I used 3 zucchini. One thing I did try (and I will document on how well it works) was freezing a big bag of zoodles, and a bag of “doodles” (I used daikon radish). 

   

 I’m really curious to see how well they thaw/reheat after being frozen. I definitely don’t foresee a problem. But like I said, I will try it and report back.

I am a big believer in aiming for 5-6 servings of vegetables each day. With that being said I think a variety of shapes, textures, and colors make getting these servings a bit easier! 

Like I said I spent some birthday money on this- but it ended up being about $28 and which only using it a few times this far- SO worth it! I’d be remiss if I didn’t add that this baby is soooooooooo helpful with prepping meals. Actually both the zoodles, and the kale pesto are pretty amazing with regard to meal prepping. 

Remember to keep your veggies everyone!! 

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