Kale and Basil Pesto Zoodles with Mushrooms
Course
Main Dish
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.