Pistachio Kale Pesto with Courgette Noodles & Cherries
A perfect-for-Passover recipe by Ashley McLaughlin, whose blog Edible Perspective is teeming with fresh, easy-to-follow and delicious vegetarian recipes.
- for the pesto:
- 3 medium-sized kale leaves, torn from the stem
- 1 small/medium garlic clove, peeled
- 1/2 cup packed basil leaves
- 1/2 cup roasted shelled pistachios
- 1/2 lemon, zested
- 2 teaspoons lemon juice
- 1/3+ cup extra virgin olive oil
- salt and pepper to taste
- for the dish:
- 4-5 small/medium zucchini, 1 1/2-inch diameter max
- olive oil
- 1 cup pitted and chopped cherries
- lemon zest and pistachios, to top
- Place a few inches of water in a large pot and bring to a boil. Just before boiling, prepare an ice bath [water + ice] in a mixing bowl. Once boiling, place kale leaves in the water for 30 seconds – 1 minute. Remove and immediately place in the ice bath to halt cooking. Remove kale and pat dry. Mince the garlic in a large food processor. Scrape the sides. Add the dried kale, basil, pistachios [cooled if you just roasted them], lemon zest, and lemon juice.
- Pulse 20 times until well chopped. Turn the processor on and slowly add the olive oil. Scrape the sides as needed and stream in more oil to reach your desired consistency. Add salt and pepper to taste and pulse a few more times. Scrape into a bowl and set aside. Place courgettes over a large bowl and use a julienne peeler [regular peeler for wide noodles, spiralizer, mandolin, etc.] to create the noodles. Drizzle a little olive oil on top and toss to coat. Spoon pesto over the noodles and toss with your fingers or two forks to coat. Add more pesto as needed. Top with chopped pistachios, halved cherries, and a bit of lemon zest. Serve immediately.