Kale and Basil Pesto Zoodles with Mushrooms | Wisconsin Electric Cooperative News
Kale and Basil Pesto Zoodles with Mushrooms
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Ingredients
- 2 cups chopped kale leaves
- 1/4 cup lightly packed basil leaves
- 8 Tbsp extra-virgin olive oil (divided)
- 4 Tbsp Freshly grated parmesan cheese (divided)
- 2 garlic cloves (chopped)
- 2 Tbsp pine nuts
- 1/2 tsp fine sea salt
- 8 oz white button mushrooms (chopped)
- 3 approx. 1-1/2 pounds medium zucchini cut into zoodles
- fine sea salt (to taste)
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