Name: Kale and Basil Pesto Zoodles with Mushrooms
Ingredients: 2 cups kale leaves (chopped); 1/4 cup basil leaves (lightly packed); 8 Tbsp extra-virgin olive oil (divided); 2 cloves garlic (chopped); 2 Tbsp pine nuts; 4 Tbsp Parmesan cheese (freshly grated, divided); 1/2 tsp fine sea salt; 8 oz white button mushrooms (chopped); 3 medium zucchini (cut into zoodles)

Kale and Basil Pesto Zoodles with Mushrooms

Course

Main Dish

Servings

Ingredients

2 cups kale leaves chopped
1/4 cup basil leaves lightly packed
8 Tbsp extra-virgin olive oil divided
2 cloves garlic chopped
2 Tbsp pine nuts
4 Tbsp Parmesan cheese freshly grated, divided
1/2 tsp fine sea salt
8 oz white button mushrooms chopped
3 medium zucchini cut into zoodles

Course

Main Dish

Servings

Ingredients

2 cups kale leaves chopped
1/4 cup basil leaves lightly packed
8 Tbsp extra-virgin olive oil divided
2 cloves garlic chopped
2 Tbsp pine nuts
4 Tbsp Parmesan cheese freshly grated, divided
1/2 tsp fine sea salt
8 oz white button mushrooms chopped
3 medium zucchini cut into zoodles

Instructions

Place kale, basil, and 4 tablespoons of olive oil in a small food processor.
Pulse for 10-second intervals, until all ingredients are combined and kale is finely chopped.
Add 2 additional tablespoons of olive oil, garlic, 2 tablespoons of parmesan cheese, pine nuts, and salt.
Pulse for 10-second intervals, until all ingredients are finely chopped and transformed into a thick dressing.
In a deep, skillet heat remaining 2 tablespoons of olive oil over medium-high heat.
Add mushrooms and cook for 2 minutes, until they begin to soften.
Add zoodles and cook 2–3 minutes more, until they become tender.
Pour in pesto mix and cook for 1 additional minute, to heat all ingredients.
Garnish with remaining 2 tablespoons of parmesan and season with additional salt to taste before serving.

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