Carrot Spirals with Cashew Kale Pesto |
Author: Kirsten | My Kitchen in the Rockies
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
- Pesto:
- 1½ cups (110 g) organic kale, leaves stems removed
- ½ cup organic basil, fresh ( about 20 leaves)
- 2 cloves garlic
- ½ cup (120 ml) organic avocado oil
- 3 Tbsp. (45 ml) organic lemon juice, fresh
- ¼ cup (30 g) organic cashews, raw
- ¼ tsp Salt
- ¼ tsp Pepper
- Carrots: (for one portion of vegetables on Metabolism Revolution Diet)
- 2 cups (250 g) organic carrots = 8.8 ounces in weight, carrots, spiralized
- water
- Shrimp:
- 2.5 ounces (71 g) wild-caught shrimp, cooked (= 4 ounces, raw)
- Place all the pesto ingredients into a smaller food processor.
- Pulse until all ingredients are well combined and you have a smooth paste. Set aside.
- Steam spiralized carrots with a little bit of water in a medium-sized pot until "al dente".
- Heat the shrimp.
- Serve spiralized carrots with ⅕ of the pesto, about 2 Tbsp. 2 tsp. (40 ml) of cashew kale pesto sauce and shrimp.*
* For MR:
⅕ of the pesto recipe, about 2 Tbsp. 2tsp. (40 ml) Cashew Kale Pesto = 1 HF
2 cups (250 g) Carrots Spirals = 1 V
2.5 ounces (71 g) cooked shrimp (4 ounces raw) = 1 P
The whole cashew kale pesto recipe yields 5 servings.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2018/03/25/carrot-spirals-with-cashew-kale-pesto-shrimp/
3.5.3208