Kale Mint Pesto Zoodles
Kale Mint Pesto Zoodles is a quick and easy dinner recipe that comes together in less than 15 minutes! Spiralized zucchini noodles are mixed with a homemade kale mint pesto and cherry tomatoes.
Servings 4 servings
Calories 389kcal
Ingredients
- 2 ounces organicgirl i heart baby kale
- 1/2 cup fresh basil
- 1/4 cup fresh mint
- 6 garlic cloves
- 1/3 cup + 2 tablespoons extra virgin olive oil
- 1/3 cup grated parmesan cheese
- 1/4 cup pine nuts
- juice from one lemon
- 2 cups halved grape tomatoes
- 3 large zucchini spiralized
Instructions
- Combine the i heart baby kale, basil, mint, garlic, 1/3 cup olive oil, parmesan cheese, pine nuts and lemon juice in the bowl of a food processor. Pulse until smooth.
- In a large nonstick skillet, heat the remaining two tablespoons of olive oil. Add the grapes tomatoes and cook, stirring often, for 2 minutes. Add the zucchini noodles and cook until softened, about 3 to 5 minutes. Add 1/2 cup pesto, or more as desired. Stir until the noodles are coated with pesto.
- Serve immediately. Store any leftover pesto in the refrigerator for up to five days. Enjoy!
Notes
- This recipe make a full batch of pesto, however you only need about 1/3 to 1/2 of the batch for the 4 servings of noodles.
- The nutritional information below includes using the entire batch of the pesto with the noodles and tomatoes.
Nutrition
Calories: 389kcal | Carbohydrates: 15g | Protein: 9g | Fat: 35g | Saturated Fat: 6g | Cholesterol: 7mg | Sodium: 158mg | Potassium: 982mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2870IU | Vitamin C: 73.4mg | Calcium: 180mg | Iron: 2.3mg