We just love our zoodles and have found another quick way to enjoy them while maintaining our goal of eating clean and skin friendly meals. This pesto gets even more flavorful when left to sit overnight.
6 medium zucchini’s
1 bunch of kale chopped into small pieces
1 cup of calamata olives - chopped
1 cup of sundried tomatoes - chopped up
1 medium clove of garlic
Red pepper flakes to taste
½ cup of olive oil (olivesenfolie)
Spiralize the zucchini with the “fettucini” blade. Set aside.
In a blender or food processor add the Kale and pulse until finely chopped.
Add the garlic and pulse again.
Add the olives and sundried tomatoes and pulse again until finely chopped.
With machine running add enough olive oil to make a loose paste.
Add red pepper flakes to taste.
In a large saucepan add zoodles and cook, on high heat, without any water or olive oil.
When almost cooked add the pesto to the saucepan and coat. Keep on heat until fully heated.
Divide into two bowls and top with Parmesan cheese.
There are plenty of other ways to use this pesto if you have some leftover or make extra. Our favorite is to spread it onto a piece of toasted baguette with some goat cheese and roasted tomatoes.