Introducing: zucchini noodles. You'll want to get familiar with these. For this recipe, you'll prepare them with basil, pesto, garlic, and olive oil. It's not a healthy alternative; it's its own thing. The Zoodle has arrived.
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2 cups Packed basil
2 cups Packed baby kale
1/4 cup Walnuts
1 Garlic clove
1/2 tsp Coarse salt
1/4 tsp Red pepper flakes
1/2 cup Extra-virgin olive oil
1/4 cup Grated Pecorino cheese
4 Medium zucchini (cut on a spiral slicer)
Black pepper (to taste)
Grated lemon zest (to taste)
2 cups Packed baby kale
1/4 cup Walnuts
1 Garlic clove
1/2 tsp Coarse salt
1/4 tsp Red pepper flakes
1/2 cup Extra-virgin olive oil
1/4 cup Grated Pecorino cheese
4 Medium zucchini (cut on a spiral slicer)
Black pepper (to taste)
Grated lemon zest (to taste)
In a food processor, pulse basil, baby kale, walnuts, garlic, coarse salt, and red pepper flakes. Slowly, add in extra-virgin olive oil until combined.
Turn off food processor and stir Pecorino cheese into pesto. Transfer to a bowl or plate.
Toss pesto with raw zucchini noodles.
Season with pepper; top with lemon zest.
Serve and enjoy!
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