Zucchini Noodles with Kale Pesto
INGREDIENTS
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INGREDIENTS
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For the kale pesto:
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3 cups chopped kale leaves
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3/4 cup packed fresh basil leaves
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1 teaspoon kosher salt
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1/3 cup extra-virgin olive oil
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1/4 cup pine nuts (toasted or raw)
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5 cloves garlic, roughly chopped
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3 ounces Parmesan cheese, grated (about 2/3 cup)
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For the zucchini noodles:
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4 medium zucchini
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2 tablespoons olive oil
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1/3 cup kale pesto (above), plus more for serving
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2 cups cherry tomatoes, halved
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Salt and pepper
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2 ounces Parmesan cheese, grated (about 1/2 cup), plus more for serving
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Grated Parmesan, for serving
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