Sweet Potato Noodles Recipe with Kale Pesto

Sweet Potato Noodles Recipe with Kale Pesto

The credit for this Grain-Free, Paleo, Vegan and Gluten Free recipe goes to gourmandeinthekitchen.com you can view the full version on their website here.

Sweet potato “noodles” are slicked with a hearty green pesto made from winter greens like kale or chard.

Prep Time: 30 minutes

Cook Time: 5 minutes

Serving Size: serves 4

Ingredients

2 large, long sweet potatoes
1 large bunch leafy greens like kale or chard, ribs and stems removed
A small handful of fresh flat leaf parsley (optional but it does give the pesto a nice fresh flavor)
3 Tablespoons/ 22g pine nuts or blanched almonds, lightly toasted
1 large garlic clove, peeled and chopped
1 Tablespoon/15ml of lemon juice
A pinch of red pepper flakes
1/4 teaspoon fine sea or Himalayan salt
2 Tablespoons/30ml extra-virgin olive oil
1 to 2 Tablespoons reserved cooking water to thin as necessary
¼ cup finely grated Pecorino Romano, for serving (optional)

Instructions

1. Wash and peel the sweet potatoes. Using a spiralizer , mandolin or vegetable peeler , create long strips of sweet potato “noodles”. Set aside.

2. Wash and coarsely chop the greens, setting aside a handful.

3. Quickly blanch the greens in a large pot of boiling salted water for about 2 minutes.

4. Add the fresh parsley, nuts, garlic, lemon juice, red pepper flakes, and salt to the bowl of a food processor and pulse until coarsely chopped.

5. Remove the blanched greens using a strainer from the boiling water, pressing to remove excess water (reserve the water to cook the sweet potato noodles) and transfer to the food processor bowl. With the motor running, add olive oil in a steady stream and process until smooth adding in a Tablespoonful of the cooking water as needed to achieve a smooth sauce.

6. Bring the water back to a boil and blanch the sweet potato noodles until tender but still holding their shape, about 1 to 2 minutes depending on the thickness of your noodles.

7. Toss the cooked sweet potato and greens with the pesto and top with grated Pecorino Romano if desired.

8. Serve immediately.

Notes

Gluten-Free, Grain-Free, Vegetarian, Paleo, Vegan (omit Pecorino for Paleo and Vegan)

Sweet-Potato-Noodles-with-Kale-Pesto


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