Kale Pesto Soba Noodles with Crispy Zaatar Panko Topping
An alternative to traditional pesto is our recipe for kale & hemp seed pesto, which makes a great sauce for soba noodles! Try topping it with this zaatar panko mixture for a little crunch!
How It's Made: Main Courses
250g soba noodles
1 tablespoon olive oil
10 cherry tomatoes
2 garlic cloves
1/2 cup of panko or gluten-free breadcrumbs
1 teaspoon of zaatar
1 large pinch of sea salt and fresh ground pepper
1 tablespoon of olive oil
Cook the soba noodles in a large quantity of boiling water for 5 minutes.
Drain and rinse with cold water.
Grate one of the garlic cloves and stir it in with the olive oil. Add a generous amount of salt and pepper. Cut an X shape at the bottom of each cherry tomato and coat in olive oil.
On a parchment paper lined baking sheet, roast the tomatoes for 10 minutes at 350°F.
Mix together the panko, zaatar, the other grated garlic clove, salt and pepper. Add one tablespoon of olive oil and toss lightly. On a parchment paper lined baking sheet, spread the mixture and grill for 2-3 minutes at 350°F, making sure not to burn it.
Mix the pesto and soba noodles together. Add the roasted cherry tomatoes and sprinkle the crunchy panko mixture on top.
How It's Made: Kale, Basil and Hemp Pesto
3 cups of kale cabbage
1 cup of fresh basil
2 garlic cloves
3/4 cup of Hemp Seeds
1/4 cup of nutritional yeast
1/2 cup of olive oil
2 tablespoons of lemon juice
1 teaspoon of sea salt
In a food processor mix together the garlic, kale, hemp, lemon juice, salt and pepper. Mix while slowly adding the olive oil, use more or less depending on your desired consistency. Adjust seasoning to taste with salt, pepper and lemon juice.
Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.