ZOODLES WITH KALE PESTO AND CHERRY TOMATOES (GLUTEN FREE): A RECIPE BY CHEF VIKRAM BHANDARI.

In the previous article we came to know about Chef Vikram Bhandari and now it’s time to read and cook his recipe in your kitchen.

Chef Vikram Bhandari

INGREDIENT:

Zucchini Green                              300 gm

Kale Pesto                                      80 gm

Cherry Tomato                               5 pcs

Olive Oil                                           10 ml

Garlic                                               10 gm

Parmesan Cheese                         20 gm

Black Pepper Crushed                  1 gm

Salt                                                   To taste

METHOD:

1. Cut Zucchini thick spaghetti (not seed).

2. Heat pan, add olive oil, Chopped garlic add zucchini spaghetti sautéed and add cherry tomato, salt, pepper.

3. Remove from fire add kale pesto and pesto.

4. Keep in the plate.

5. Garnish with parmesan cheese.

Zoodles with kale pesto and cherry tomatoes.

KALE PESTO INGREDIENTS:

Kale                                                100 gm

Garlic                                              20 gm

Pine Nut                                         30gm

Olive Oil                                          30 gm

Salt                                                  10 gm

Black Pepper                                  1 gm

Lemon Juice                                  10 ml

METHOD:

Blanch the Kale (boil water, add the kale leaves in boiling water until 2 minutes, then remove and put in ice water until is cooled.

Roast the garlic and pine nuts,

Mix all the ingredients put in the mixer and blend until smooth paste.

Keep in the refrigerator.

Ready to serve cold.

PICTURE COURTESY AND THE RECIPE BY: CHEF VIKRAM BHANDARI.

—A REFT TODAY REPORT.

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