Kale and Basil Pesto Zoodles with Mushrooms
These zoodles are full of bold flavors, and they are ideal for a light lunch or dinner. They can stand as a meal on their own or serve them as a side with grilled fish or chicken.
Instructions
  1. 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.
  2. 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.
  3. 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.