Do you ever look at kale and think, “I know I should eat you but what do I do with you”? We’ve all been there. Here’s an easy and delicious way to get more of this tragically trendy, but still very healthy, plant on your plate.
2 medium zucchini
1 cup kale pesto
Salt & pepper to taste
2 cups shredded kale
1 cup basil leaves
1 clove garlic
? cup Pine nuts
? cup grated Grana Padano
? cup extra Virgin Olive oil
Using a mandolin, spiraliser, julienne peeler or some very wicked knife skills turn your zucchini into long thin ‘noodles’.
To make the pesto, put all the ingredients in a blender or food processor and blitz until you have a smooth creamy consistency.
Heat a tablespoon of oil in a frypan and gently sauté the zucchini with the kale pesto over a low to medium heat. You want the zucchini to soften slightly and the pesto to coat all the strands. This should only take 1-2 minutes.
Remove from heat. Season with salt and pepper, grate a little more Grana Padano on top and serve.
Leftover kale pesto can be kept in an airtight jar in the fridge with a small layer of oil on top to prevent it oxidising.