Kale and Basil Pesto Zoodles with Mushrooms
extra-virgin olive oil
freshly grated, divided
fine sea salt
white button mushrooms
cut into zoodles
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.