Kale Mint Pesto Zoodles

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Serves
4
Ready in
15 Minutes

Ingredients

  • 2 ounces baby kale
  • 1/2 cup fresh basil
  • 1/4 cup fresh mint
  • 6 garlic cloves
  • 1/3 cups +2 tablespoons extra virgin olive oil
  • 1/3 cup grated parmesan cheese
  • 1/4 cup pine nuts
  • Juice from one lemon
  • 2 cups halved grape tomatoes
  • 1 lb spiralized zucchini from the Fresh Divide

Directions

Cook Time
15 Minutes
Ready in
15 Minutes
  1. Combine the baby kale, basil, mint, garlic, 1/3 cup olive oil, parmesan cheese, pine nuts and lemon juice I the bowl of a food processor. Pulse until smooth.
  2. In a large nonstick skillet, heat the remaining two tablespoons of olive oil. Add the grape tomatoes and cook, stirring often, for 2 minutes. Add the zucchini noodles and cook until softened, about 3 to 5 minutes. Add 1/2 cup pesto, or more as desired. Stir until the noodles are coated with pesto.
  3. Serve immediately. Store any leftover pesto in the refrigerator for up to five days.
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