One of my favorite ways to use pesto is this recipe for kale pesto with zucchini noodles and sautéed 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:
Basic Pesto Recipe
Makes about 2 cups
2 cups basil leaves (or olives, sun-dried tomatoes, etc.)
1 cup soaked and dehydrated walnuts (I use this recipe minus the maple syrup)
1 cup Pecorino Romano cheese (you can omit this if diary-free and reduce the olive oil by 1/2 cup)
2 cloves garlic
1/2 teaspoon Celtic sea salt
3/4 cup extra-virgin olive oil
Place the basil leaves, walnuts, cheese, garlic and salt in the bowl of a food processor. Pulse about 10 times until all ingredients are minced. With the processor on, slowly pour in the olive oil. Adjust salt to taste.
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.
Zucchini Noodles with Kale Pesto and Sautéed Shrimp
It’s important to use room temperature zucchini in this recipe. When they are room temperature, the zucchini will heat quickly in the pesto and won’t start to release their moisture when served.
- Cook Time: 15
- Total Time: 15 minutes
- Category: Main Dish
- Diet: Gluten Free
Ingredients
- 2 tablespoons olive oil
- 1 pound shrimp, deveined
- 1 cup kale pesto, see recipe above (I prefer to boil the kale to reduce goitrogens before making kale pesto)
- 4 large zucchini, room temperature, cut into noodles with an inspiralizer or julianne peeler
- Celtic sea salt and freshly ground black pepper
Instructions
- Heat a large skillet over medium heat for 2 minutes. Add olive oil and swirl to coat. Place shrimp in the pan and sauté, without stirring, for 2 minutes or until bottom side is turning golden brown on the edges. Using a pair of tongs, turn over each piece of shrimp and continue to cook until second side is cooked through, about 2 minutes. Remove shrimp from pan and set aside.
- Pour remaining olive oil in the pan and swirl to coat. Add pesto to pan and stir until heated, about 1-2 minutes. Add zucchini, toss until incorporated. Top with shrimp, season with sea salt and black pepper and serve immediately.
Nutrition
- Serving Size: Serves 4
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