Kale and Basil Pesto Zoodles with Mushrooms | Mushroom Recipes
These pesto zoodles with mushrooms are full of bold flavors and they are ideal for a light lunch or dinner.
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Ingredients
- 2 cups chopped kale leaves
- ¼ cup lightly packed basil leaves
- 8 tablespoons extra virgin olive oil
- 2 garlic cloves chopped
- 4 tablespoons freshly grated Parmesan cheese
- 2 tablespoons pine nuts
- ½ teaspoon fine sea salt
- 8 ounces white button mushrooms, chopped
- 3 medium zucchini (about 1 ½ pounds) cut into zoodles
- Fine sea salt to taste
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