1 pound Zucchini, spiralized into noodles
1 pint Cherry Tomatoes
2-3 sprigs fresh Rosemary
2-3 cloves Garlic, crushed
1/4 cup and 2 tablespoons Extra Virgin Olive Oil
1 1/2 cups Kale, torn into pieces
1 cup Basil
1 tablespoon fresh Lemon Juice
1/4 cup Pine Nuts, toasted
1/2 cup grated Parmesan, plus more for garnish
1 teaspoon Red Pepper Flakes
1 teaspoon Kosher Salt
Preheat oven to 375 degrees Fahrenheit.
On a baking sheet, toss together 1 tablespoon olive oil, tomatoes, rosemary sprigs, and crushed garlic cloves. Roast for 15 minutes until tomatoes just start to blister. Reserve roasted garlic cloves for pesto.
In a food processor, combine kale, basil, roasted garlic cloves, lemon juice, pine nuts, Parmesan, red pepper flakes, and salt. Pulse to combine. With the food processor running, slowly pour in 1/4 cup olive oil. Pesto should be thoroughly combined but still have some texture.
Heat a large skillet over medium-high heat. Heat 1 tablespoon olive oil. When oil is hot, add the zucchini noodles. Sauté for 3-4 minutes. Add tomatoes and pesto to the noodles. Toss to coat. Serve with extra Parmesan for garnish.
*Photographed by Alli Shepherd