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Kale Pesto with Zucchini Noodles and Sautéed Shrimp

by Deliciously Organic on March 5, 2015

Zucchini Noodles with Kale Pesto and Shrimp
Every kitchen must have a solid recipe for pesto! The sauce works wonderfully over vegetables, grilled meats, or fish; combined with sour cream for a creamy dip; and even stirred into soups for an extra depth of flavor. Basil pesto is a classic combination, but there are many other combinations you can create. You can replace the basil with equal amounts of kale, olives, roasted bell peppers, collard greens, sun-dried tomatoes, peas, etc.

Pesto freezes very well – I freeze small portions in an ice cube tray so I can thaw and use the pesto when I’m short on time. Traditional pesto uses pine nuts, but I like to use walnuts because they’re more economical and easier to find at the store.

Here’s my basic recipe for pesto:

One of my current favorite dishes is Kale Pesto with Zucchini Noodles and Sautéed Shrimp. If you make the pesto ahead of time, this dish can come together in about 15 minutes. You can also serve this dish with sautéed chicken in place of the shrimp.

Kale Pesto with Zucchini Noodles

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