Kale Pesto Zucchini Noodles

I’ve been hankering (yes, hankering) to make zucchini noodles for a while now. I recently contacted the incredibly nice people at World Cuisine to see If I could review their Spiral Vegetable Slicer. They were kind enough to ship one to me and offer a brand new vegetable slicer to one of you lucky readers. (So, while they provided me with a sample, they are not sponsoring this post or paying me to say nice things about them and all the opinions here are my true opinions)

The Spiral Vegetable Slicer comes with three (very, very sharp) interchangeable blades, one for making ribbons, one for skinny “noodles”, and one for making fatter “noodles” or curly fries.

Of course zucchini noodles were a no-brainer. I absolutely had to try those first. I slid the smaller of the “noodle” blades on and went to town. It was mesmerizing watching the swirly zucchini strings gracefully twirl and fall onto the plate. Like a dance. Like a zucchini noodle dance. Like a zoodle dance. No?

So then I decided to let some yellow squash join the party. Squash noodles. (squoodles anyone?)

With the ribbon blade, I sliced some carrots and parsnips to use for chips. The bigger of the
“noodle” blades was used to make sweet potato curly fries.

And how adorable is the end of the sweet potato?

On the vegetable chips, I just sprinkled on some sea salt and cracked pepper.

Sprinkle some sea salt on the “noodles” and let them hang out for about 15-20 minutes. Then, squeeze them in a clean cloth over the sink to get the moisture out. The salt draws out the moisture and it will make the noodles softer. The zucchini noodles (will you roll your eyes if I say zoodles again?) were tossed in a delicious kale-pesto sauce. (recipe at bottom of post)

One of the very best things I have ever eaten. So, so yummy. And my picky 5 year old could not stop eating it.

The chips turned out as good as the bagged vegetable chips we like to get at the store.

The curly fries were good too. I just sprinkled sea salt, pepper, garlic, and thyme on them.

Bottom line: If you’re looking to switch to raw foods, whole foods, or just looking for a way to be more exciting in the kitchen, I wholeheartedly recommend this Spiral Vegetable Slicer. It’s so much fun. We already have plans to make pizza toppings with this.

 And now it’s your turn! Enter below for a chance to win a Paderno Spiral Vegetable Slicer (open to North America entrants only). What would you make if you won?

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Kale Pesto Zucchini Noodles
Serves 2
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Ingredients
  1. Zucchini
  2. Yellow squash
  3. 2 cups kale, stems removed
  4. 1 small bag pine nuts
  5. 1 cup parmesan cheese
  6. 2 cloves garlic
  7. 3-4 Tbsp olive oil
Instructions
  1. Cut the zucchini and squash with a spiral peeler.
  2. Lightly sprinkle sea salt on the zucchini and squash to draw out moisture.
  3. Let set for 20 minutes.
  4. Squeeze the zucchini and squash in a clean cloth napkin to drain the excess water out.
  5. In food processor, combine kale, pine nuts, cheese, and garlic.
  6. Pulse while slowly adding in the olive oil (add a more until you achieve the consistency you want).
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4 thoughts on “Kale Pesto Zucchini Noodles

    1. Kathy

      I already have this spiral slicer and it is awesome. It makes a quick pile of whatever, it doesn’t take many squash. I made zoodles and a homemade red sauce and it was delicious. I haven’t made anything else with it because I don’t do the shopping or the cooking anymore, hubby does most of it, and he forgets to buy fresh veggies.

      Reply

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