I’ll chalk it up to being so passionate that word vomit comes way too easily when talking about spiralizing.
Basically, I was doing a lot of thinking and what I came to realize is so important about spiralizing is that it’s not complicated. It’s easy. It’s simple. Unlike with regular pasta, you don’t need to add too many ingredients to a spiralized vegetable dish to make it “exciting,” because it’s innately exciting!
When I was thinking all about this, I kept thinking in my mind, “All you need is some pesto!” I went to the kitchen, used a flavorful vegetable noodle (beet) and tossed it with some vegan pesto sauce and threw in some baby kale for a bit of crunch and earthiness.
The beet really pairs well with the pesto here and the kale ties everything together for more texture and flavor. Plus, it’s elegant, whole, unprocessed and fresh.
While you’re roasting the beet noodles, just combine the ingredients for the pesto and once the noodles are done roasting (took 6 minutes for me to get the al dente consistency), just toss them with the kale and pesto and voila – you’re ready to eat!
I wrote, made and ate this recipe on Friday, while I was pinning wedding dress ideas, in preparation for my trip to Kleinfeld’s on Sunday (more to come on that later this week!)
What is your favorite type of pesto?
- 2 medium beets, peeled, Blade C, noodles trimmed
- olive oil cooking spray
- 2 cups baby kale
- For the pesto:
- 3 cup basil leaves, packed
- ¼ cup of pinenuts
- ¼ cup of olive oil
- ½ tsp grinded sea salt
- ¼ tsp grinded pepper
- 1 large clove of garlic, minced
- Set the oven to 425 degrees. On a baking sheet, spread out the beet noodles and coat with cooking spray and season with salt and pepper. Bake for 5-10 minutes or until beets are cooked to al dente or your preference in doneness.
- While the noodles cook, combine all of the ingredients for the pesto into a food processor and pulse until creamy. Taste and adjust, if needed.
- Once beets are cooked, toss with pesto and the kale. Serve.