Makes 2 servings (plus leftover pesto)
- 2 cups kale leaves, chopped
- 1/2 cup packed fresh basil leaves, de-stemmed
- ½ teaspoon sea salt
- ¼ cup extra-virgin olive oil
- ¼ cup pine nuts (toasted or raw)
- 3 garlic loves, roughly chopped
INGREDIENTS 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
Serve with grated Parmesan cheese or if you are dairy intolerant use grated macadamia nuts. A microplane grates macadamia nuts really well.
Place the kale leaves, basil, and salt in a blender or processor. Process until the kale mixture is thoroughly chopped and almost paste-like. While the blender or food processor is still running, very slowly, drizzle oil. When all of the oil is incorporated, add the pine nuts and garlic and pulse until the mixture is combined but still very grainy, 10 to 15 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.
Use a spiralizer to make zucchini noodles. If you don’t have a spiralizer, you can still make this recipe! Use a vegetable peeler to peel the zucchini into thin ribbons or a mandolin to make thin slices. You can also chop the zucchini lengthwise and cut thin slices
Heat the olive oil in a large skillet over medium heat. Add the pesto, halved tomatoes and zucchini noodles and cook, stirring, until the noodles are coated with the pesto and slightly softened, about two minute.
Divide between two serving bowls and top with more pesto and grated Parmesan cheese or grated macadamia nuts.