Looking to add a bit more green to your diet? Broccoli and kale are at the base of these gloriously green pesto kelp noodles.
Right about now, I’m feeling a rather strong urge to infuse a little green into my diet and I’m guessing I’m not alone. So to help everyone get back on track after the holidays I offer you these broccoli and kale pesto kelp noodles.
With its bright color and bold flavor, these noodles are just the thing to wake up those tired taste buds and infuse your body with some much needed green vegetables. Not to mention that it’s the kind of dish you can easily whip up on a busy weeknight, making it a serious time saver when you’re low on energy and willpower.
Now the concept of pasta with pesto is nothing new but swap out the usual basil and pine nuts for kale and broccoli and you have yourself a nutrient packed sauce that makes for a might tasty meal. I’m calling it pesto but to be fair it’s more of a pistou (pesto’s French cousin) which generally consists of little more than garlic, basil, a pinch of salt and some good olive oil. Without the nuts and cheese the flavor is fresher, more pure. I’ve switched out the basil in favor of more in season kale here, as well as added quickly blanched broccoli to give the sauce more body and extra depth of flavor.
I’ve chosen kelp noodles for their satisfying silkiness and the fact that they are naturally gluten-free, low carb and nearly calorie-free. No they aren’t exactly like spaghetti, they’re soft and slippery with a bit of chew like glass noodles, but their neutral flavor means they go well with just about any sauce you can throw at them.
Here’s how it goes: you quickly blanch the broccoli and kale, and then blitz half the broccoli and all of the kale in the food processor until you have a vibrantly green sauce. In the meantime you’re soaking your noodles, and then giving them a quick dip in boiling water before draining them and tossing them with the sauce. Add in the reserved broccoli and sprinkle with some chopped pistachios and your noodles are ready to serve. Quick, easy and oh so satisfyingly green.
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