Zoodles with Spinach Kale and Basil Pesto
Author: Alexa Schirm
Serves: 4
- Pesto:
- 2 cups fresh basil
- 2 cups spinach leaves
- 2 cups kale leaves
- ½ cup olive oil
- 2 garlic cloves
- ⅔ cup pine nuts (pistachios or almonds work as well)
- ⅓ cup Parmesan cheese (optional)
- salt & pepper
- Noodles:
- 2 medium zucchini or summer squash
- 2 Tbsp olive oil
- 1 tsp minced garlic
- 8 ounces sliced mushrooms
- 1 cup cherry tomatoes, halved
- salt & pepper, to taste
- red pepper flakes
- 2 chicken breasts
- To make pesto place all ingredients in a blender or food processor and puree until smooth. Set aside.
- Make zucchini noodles using a spiralizer or with a potato peeler. Salt and lay on a towel to dry.
- Add 1 Tbsp olive oil to a hot skillet and add in noodles. Cook until softened to your liking (may need to be done in batches).
- Remove and set aside.
- Meanwhile, salt and pepper both sides of chicken breasts and grill until done.
- Add in additional olive oil, mushrooms and garlic to hot skillet. Cook until mushrooms have softened.
- Add in halved cherry tomatoes and additional olive oil if needed. Cook until just beginning to wilt.
- Add back in noodles and top with pesto, salt & pepper and red pepper flakes.
- Serve with sliced chicken and garnish with additional parmesan cheese, pine nuts, chopped basil and extra red pepper flakes.
Recipe by Simple Roots at https://simplerootswellness.com/zoodles-with-spinach-kale-and-basil-pesto/
3.3.3070