- 3 kale leaves, stemmed
- 2 cloves garlic
- 1 cup basil
- 1/2 cup pistachios
- 2 tablespoons Madhava Natural Sweeteners Organic Very Raw Honey
- 1/2 lemon, zested and juiced
- 1/3 cup olive oil
- salt and pepper to taste
- 5 zucchinis, spiralized
- 1 cup cherry tomatoes, halved
- Garnish: lemon zest and pistachios, optional
Ingredients:
Overview
When you’re craving a savory pasta dish but know you need to eat more vegetables, zucchini noodles are a great option! Some grocery stores carry zucchini noodles that have already been spiralized, or you can pick up a hand-held spiralizer and prep your vegetable noodles at home.
Just like the zucchini noodles, this homemade pesto sauce has a better-for-you twist, as well, with hearty kale in every bite. Add a touch of naturally sweet flavor with our Organic Very Raw Honey.
Directions
- Soften the kale by bringing a few inches of water in a large pot to a boil. Prepare an ice batch (water & ice) and set aside. Once water is boiling, carefully submerge kale leaves for 30-60 seconds. Using tongs, remove and place in the ice bath to stop cooking. Remove kale and pat dry.
- To a food processor, add kale, garlic, basil pistachios, honey, lemon zest and lemon juice, pulsing and scraping the sides until well chopped. With food processor running on low, drizzle in olive oil, scraping the sides as needed. Add more oil as needed to reach desired consistency. Add salt & pepper, to taste.
- Spoon pesto over spiralized zucchini, top with cherry tomatoes, additional lemon zest and pistachios if desired. Serve immediately.
