3 kale leaves, stemmed
2 cloves garlic
1 cup basil
1/2 cup pistachios
2 tablespoons Madhava Natural Sweeteners Organic Very Raw Honey
1/2 lemon, zested and juiced
1/3 cup olive oil
salt and pepper to taste
5 zucchinis, spiralized
1 cup cherry tomatoes, halved
Garnish: lemon zest and pistachios, optional
1. Soften the kale by bringing a few inches of water in a large pot to a boil. Prepare an ice batch (water & ice) and set aside. Once water is boiling, carefully submerge kale leaves for 30-60 seconds. Using tongs, remove and place in the ice bath to stop cooking. Remove kale and pat dry.
2. To a food processor, add kale, garlic, basil pistachios, honey, lemon zest and lemon juice, pulsing and scraping the sides until well chopped. With food processor running on low, drizzle in olive oil, scraping the sides as needed. Add more oil as needed to reach desired consistency. Add salt & pepper, to taste.
3. Spoon pesto over spiralized zucchini, top with cherry tomatoes, additional lemon zest and pistachios if desired. Serve immediately.