Black Walnut Kale Pesto with Zucchini Fettuccine
Ingredients
- 3 Cups kale (stems removed)
- 1 cup fresh basil leaves
- 1 cup black walnut
- 1/4 cup olive oil
- 1 Tsp peppercorn
- 1 Tsp cumin seeds
- 1 Tsp sea salt
- 1 lemon (juiced)
- 2 Pods garlic
- 1/4 cup water (optional)
- 3 zucchini
- 1 carrot
Note
This recipe makes one bottle ( 8 oz) of pesto. Store in refrigerator and use as needed. Omit water for a thicker pesto.
Directions
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| Wash kale and remove the stalk. Juice 1 lemon |
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| Blend kale, basil, garlic, peppercorn, salt, cumin seeds with fresh lemon juice, olive oil till smooth. Add water if necessary. |
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| Using a vegetable slicer, peel carrot and zucchini. Shave strips of carrot and zucchini to make vegetable fettuccine. |
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| Mix the pesto with the zucchini fettuccine and enjoy your flavorful pesto pasta! |
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Hi there! I’m Sunithi, AKA Sue, a registered dietitian with a sweet tooth and a passion for eating healthy (quite a combo) currently working as an independent consultant in the DC Metro area. I’m also a blogger, health nut, nutrition geek who jogs to keep sane :)! I love to revamp recipes and add some ‘Nutrition Bytes’ to them. All my recipes are gluten free! I also blog on natural health and fitness! Visit often and drop me a note if you have any nutrition queries!