Zucchini Noodles with Kale Pesto

Zucchini Noodles with Kale Pesto

This recipe uses a food processor and a spiralizer/veggeti.  If you don’t have a spiralizer or veggeti you can use a vegetable peeler to make the veggie pasta.

INGREDIENTS
For the kale pesto:

3 cups chopped kale leaves
¾ cup packed fresh basil leaves
1 teaspoon kosher salt
⅓ cup extra-virgin olive oil
¼ cup pine nuts (toasted or raw)
5 cloves garlic, roughly chopped
3 ounces Parmesan cheese, grated (about ⅔ cup)                                                                                                  1 Ripe Avocado

For the zucchini noodles:

4 medium zucchini
2 tablespoons olive oil
⅓ cup kale pesto (above), plus more for serving
2 cups cherry tomatoes, halved
Salt and pepper
2 ounces Parmesan cheese, grated (about ½ cup), plus more for serving
Grated Parmesan, for serving

PREPARATION
For the pesto:

1. Place the kale leaves, basil, avocado and salt in a food processor fitted with the blade attachment. Process until the kale mixture is thoroughly chopped and almost paste-like. While the food processor is still running, drizzle in the olive oil very slowly. When all of the oil is incorporated, turn off the food processor. Add the pine nuts and garlic and pulse until the mixture is combined but still very grainy, 10 to 15 pulses. Add the grated cheese and pulse just to combine, 3 to 5 pulses. You’ll need ⅓ cup of pesto for this recipe. Store the rest in an airtight container in the fridge for up to 5 days or freeze it for up to 3 months.

For the zucchini noodles:
1. Use a spiralizer(find them on AMAZON) to spiralize the zucchini into spaghetti-shaped noodles. If you don’t have a spiralizer, you can still make this recipe! Just use a vegetable peeler to peel the zucchini into thin ribbons.

2. Heat the olive oil in a large skillet over medium heat. Add the pesto and cook, stirring occasionally, just until the pesto is fragrant, about 30 seconds. Add halved tomatoes and zucchini noodles and cook, stirring, until the noodles are coated with the pesto and slightly softened, about a minute. Add the Parmesan and cook, stirring, just until the parmesan is melted.
3. Divide between two serving bowls and top with more pesto and parmesan, if you want!