Tuesday, April 9, 2013

Wanna rock your world? Have some kale pesto.

I found this amazing recipe for kale pesto the other day. I veganized it and added my own touches and I have to say, this is the best pesto sauce I've ever made. I've been dreaming about it ever since. I've put it on everything I can (sandwiches, salads, veggie burgers, etc.) and I just love it. My kids even loved it. Since I made it, I've been seeing recipes pop up everywhere. So, I'm throwing mine into the ring.

Whole Wheat Penne with Sauteed Zucchini and Cherry Tomatoes in Kale Pesto

(modified from this original recipe)
 

Pesto sauce: 
1 bunch of kale, chopped and stems removed
1/2-1 cup olive oil
1 cup vegan Parmesan cheese (recipe below)
4 garlic cloves
1/2 cup raw cashews
1/4 cup lemon juice
Sea salt to taste


Pasta and veggies:
12 oz whole wheat penne pasta
1 medium zucchini, diced (skin on)
1-2 cups cherry tomatoes, cut lengthwise  

For the "Parmesan" cheese: 
1/4 cup nutritional yeast
1 cup raw cashews
Sea salt to taste
 

 

Cook the pasta according to the package directions. While the pasta is cooking, chop your veggies and make your pesto. For the sauce, blend everything in a high-powered blender or food processor. When I first started, I only added the 1/2 cup of oil but as I was blending, I added more oil to get it a little thinner, so I don't know exactly how much I used. Once your sauce is finished, add about 1-2 tsp to a hot saute pan. Sautee the zucchini for about 2-4 minutes, until bright green. Add the tomatoes and sautee for about 1 minute. Drain your pasta and add the veggies and as much pesto as you'd like! I served mine topped with some hemp seeds, but that's up to you!

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