Kale Pesto with Squash Noodles
Author: Katie Compton
Recipe type: Main
Cuisine: Vegetarian
Serves: 4 side dish servings or 2 main course servings
- 4 cups chopped kale
- ⅓ cup pecans
- 3 tablespoons basil
- ½ cup grated Parmesan cheese
- 3 cloves garlic
- Pinch of salt
- 3 ounces olive oil
- 4 medium squash (mix of zucchini and yellow)
- In a large skillet over medium heat, lightly toast the pecans for about 5 minutes, tossing gently halfway through. Remove from the heat and set aside.
- Add kale, basil, Parmesan cheese, garlic, salt, and pecans into a food processor. Pulse about 10-12 times until finely chopped.
- Slowly drizzle the olive oil into the processor as you continue to pulse, until incorporated. Yields about 1 cup of pesto.
- Use a spiralizing tool to create squash noodles. Meanwhile, heat a large, deep skillet over medium heat.
- Place the squash noodles and 6 tablespoons of pesto into the skillet and toss to coat until the noodles are heated through (about 5 minutes).
- Serve with shaved Parmesan cheese (and any additional toppings desired): enjoy!
Recipe by Helpful Homemade at https://helpfulhomemade.com/kale-pesto-with-squash-noodles/
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