Zucchini Noodles with Kale Pesto
for the pesto: 3 c.
chopped clean kale leaves, ¾ c. fresh basil leaves, 1 t. kosher salt, 1/3 c.
extra virgin olive oil, ¼ c. pine nuts, 5 cloves garlic (chopped) and 3 oz. or
2/3 c. fresh Parmesan cheese.
In
a food processor add the kale leaves, basil and salt. Process until the kale is
thoroughly chopped and almost paste like. While the food processor is still
running, drizzle in oil very slowly. When all is in, turn off the machine. Add
pine nuts and garlic, pulse until combined but still very grainy, 10-15 pulses.
Add grated cheese and pulse 3-5 to incorporate. You will need 1/3 c. for the
recipe. Store rest up to 5 days in refrigerator.
For
the Noodles:
4
med. zucchini (using a spiralizer hand
held machine create your noodles, put aside.)
2
T. olive oil
1/3
Kale pesto
2
c. cherry tomatoes, halved
Yellow
bell pepper
Salt
and pepper
½
c. grated Parmesan cheese
Heat
olive oil in large skillet over med. heat. Add pesto and cook, stirring
occasionally, just until pesto is fragrant, about 30 sec. Add tomatoes, bell
pepper and zucchini noodles, cook and stir until noodles are coated about 1-2
min. add parmesan cheese cook and stir until melted.
