1 Apr 2014
One of the hardest parts of living in a different country is the communication barrier to friends back home. I can’t pop over after work for a glass of wine or even go visit them on long weekend. It used to be that I’d make my catch up calls on my walk home from work, but these days a Skype or FaceTime date has to be penciled in well in advance.
With this change in circumstance, some of my best friends and I have figured out an alternative way of communicating. That is – through food and recipe sharing. Whether we email tips of how to cook tofu or a new slow-cooker recipe – we sit around the same table even if we are thousands of miles away.
One of my closest friends started her own food blog earlier this year. Not only does she come up with phenomenal vegetarian recipes, but she’s also a fantastic writer. This post is an ode to her amazing inspiration and another way for us to stay connected across the pond. You can find her original recipe for sautéed zucchini noodles with kale basil pesto here!
- 2 zucchini
- 3 cloves of garlic
- 1/2 cup walnuts
- 1/4 cup of shredded Parmesan cheese
- Juice from 1/2 a lemon
- 2 cups kale
- 1/3 cup olive oil
- Salt and Pepper to taste
- Using a mandolin with a julienne option, or a vegetable peeler, cut the zucchini into small pasta like strips. Place in strainer and sprinkle with salt. Let sit for 15-20 minutes.
- Drain the excess water and pat dry with a tea cloth or paper towels
- Meanwhile, combine the remaining ingredients in a food processor or strong blender. Mix until you have a smooth paste.
- In a large skillet, heat 1 tbs olive oil and sauté the zucchini until soft, roughly 4 to 5 minutes. Mix in pesto. Serve hot with grated parmesean cheese.