zucchini noodles with kale pesto

For the kale pesto:

• 3 cups chopped kale leaves
• ¾ cup packed fresh basil leaves
• 1 teaspoon kosher salt
• ⅓ cup extra-virgin olive oil
• ¼ cup pine nuts (toasted or raw)
• 5 cloves garlic, roughly chopped
• 3 ounces Parmesan cheese, grated (about ⅔ cup)

For the zucchini noodles:

• 4 medium zucchini
• 2 tablespoons olive oil
• ⅓ cup kale pesto (above), plus more for serving
• 2 cups cherry tomatoes, halved
• Salt and pepper
• 2 ounces Parmesan cheese, grated (about ½ cup), plus more for serving
• Grated Parmesan, for serving

For the pesto:

Place the kale leaves, basil, and salt in a food processor fitted with the blade attachment. Process until the kale mixture is thoroughly chopped and almost paste-like. While the food processor is still running, drizzle in the olive oil very slowly. When all of the oil is incorporated, turn off the food processor. Add the pine nuts and garlic and pulse until the mixture is combined but still very grainy, 10 to 15 pulses. Add the grated cheese and pulse just to combine, 3 to 5 pulses. You'll need ⅓ cup of pesto for this recipe. Store the rest in an airtight container in the fridge for up to 5 days or freeze it for up to 3 months.

For the zucchini noodles:

1. Use a spiralizer to spiralize the zucchini into spaghetti-shaped noodles. If you don't have a spiralizer, you can still make this recipe! Just use a vegetable peeler to peel the zucchini into thin ribbons.

2. Heat the olive oil in a large skillet over medium heat. Add the pesto and cook, stirring occasionally, just until the pesto is fragrant, about 30 seconds. Add halved tomatoes and zucchini noodles and cook, stirring, until the noodles are coated with the pesto and slightly softened, about a minute. Add the Parmesan and cook, stirring, just until the parmesan is melted.

3. Divide between two serving bowls and top with more pesto and parmesan, if you want!