Exquisite Italian style bowl with an outstanding incredible vegan pesto made with pine nuts, almonds and nutritional yeast. The nutty flavour of these gluten free buckwheat noodles give this bowl a twist, but can definitely be substituted by other noodles of your choice.
20 min
20 min
40 mins
1. To make the pesto, put all the ingredients in a blender glass and blend slightly. We want a thick pesto texture. Set aside.
2. Now prepare the vegetables for the bowl: peel and chop the red onion; wash and chop the kale leaves and, finally wash the cherry tomatoes.
3. Heat 5 tablespoons of olive oil in a pan and add the onion. Saute for 2 minutes over medium heat, add kale and sauté for 3 minutes. When it is slightly tender, add the cherry tomatoes and sauté another 3 minutes, turn off the heat, season to taste (½ teaspoon) and set aside.
4. Meanwhile put a pot with plenty of water to boil and add the noodles.
5. Cook for 4 to 5 minutes. Turn off the heat, strain and drain well.
6. Put the noodles in a bowl and sprinkle with 3 tablespoons of olive oil, pepper, the other ½ teaspoons of sea salt and lemon zest.
7. Mix well and add the vegetables, along with the 3-4 tablespoons of pesto.
8. Decorate with fresh basil leaves and pine nuts.
1. To make the pesto, put all the ingredients in a blender glass and blend slightly. We want a thick pesto texture. Set aside.
2. Now prepare the vegetables for the bowl: peel and chop the red onion; wash and chop the kale leaves and, finally wash the cherry tomatoes.
3. Heat 5 tablespoons of olive oil in a pan and add the onion. Saute for 2 minutes over medium heat, add kale and sauté for 3 minutes. When it is slightly tender, add the cherry tomatoes and sauté another 3 minutes, turn off the heat, season to taste (½ teaspoon) and set aside.
4. Meanwhile put a pot with plenty of water to boil and add the noodles.
5. Cook for 4 to 5 minutes. Turn off the heat, strain and drain well.
6. Put the noodles in a bowl and sprinkle with 3 tablespoons of olive oil, pepper, the other ½ teaspoons of sea salt and lemon zest.
7. Mix well and add the vegetables, along with the 3-4 tablespoons of pesto.
8. Decorate with fresh basil leaves and pine nuts.
