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Ingredients
- 2 cups chopped kale leaves
- 1/4 cup lightly packed basil leaves
- 8 Tbsp extra-virgin olive oil divided
- 4 Tbsp Freshly grated parmesan cheese divided
- 2 garlic cloves chopped
- 2 Tbsp pine nuts
- 1/2 tsp fine sea salt
- 8 oz white button mushrooms chopped
- 3 approx. 1-1/2 pounds medium zucchini cut into zoodles
- fine sea salt to taste
Ingredients
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Instructions
- Place the kale, basil, and 4 tablespoons of olive oil in a small food processor or the cup of a single-serving blender. Pulse in 10-second intervals until all ingredients are combined and the kale is finely chopped. Add 2 more tablespoons of olive oil, 2 tablespoons of Parmesan cheese, chopped garlic, pine nuts, and sea salt. Pulse in 10-second intervals until all ingredients are finely chopped and transform into a thick dressing.
- Heat the remaining 2 tablespoons of olive oil in a large, deep skillet over medium-high heat. Add the mushrooms and cook for 2 minutes, just until they begin to soften. Add the zoodles and cook 2–3 minutes more, just until they begin to become tender.
- Pour in the pesto and cook for 1 more minute to heat all ingredients. Garnish with the remaining 2 tablespoons Parmesan cheese and season with any additional salt to taste before serving.
Recipe Notes
Recipe and photo courtesy of The Mushroom Council.
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