Kale Pesto with Zucchini Noodles and Sautéed Shrimp

By Deliciously Organic
Yield 4 servings

Download Recipe 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. 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.

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

Method:

1. 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.
2. 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.