I kept this preparation of this recipe even easier by purchasing zucchini ‘noodles’ that were already spiralized at Whole Foods.
Serves 4
Ingredients:
4 zucchini (or pre-bought spiralized ‘noodles’)
24 mushrooms, sliced thin
1 cup of chopped kale
1/4 cup pine nuts
4 avocados
4 T olive oil
Large handful of basil leaves
Juice of 4 limes
salt & pepper
Directions:
- Prepare the noodles yourself by putting 4 zucchinis through your own spiralizer, or grab your pre-bought ones out of the fridge. Set aside.
- Pour small amount of olive oil in a large frying pan at medium heat. Add the mushrooms and sauté for a few minutes until their juices release and are soft.
- Keeping the heat on medium-low, add the noodles and the kale to the same pan as the mushrooms. Place a lid on the pan and stir periodically, until kale has wilted and noodles soften and are warmed though.
- To make the pesto: While the mushrooms are cooking, place the pine nuts in a food processor and blend thoroughly. Then add the avocado flesh, basil, olive oil, lime juice and salt & pepper to taste. Blend again.
- Add the sauce to the noodles and stir well. Sprinkle with a few pine nuts.
Eat and enjoy!
Adapted from Deliciously Ella
