Ingredients
1 c. walnuts, lightly toasted
2 c. packed chopped kale
1/2 c. freshly chopped parsley, leaves or stems, plus more for serving
1 clove garlic, grated
Kosher salt
Freshly cracked black pepper
3 tbsp. extra-virgin olive oil
2 tbsp. water
1 tsp. lemon juice or vinegar
Extra-virgin olive oil
4 cloves garlic, sliced, divided
2 large zucchinis, spiralized or julienned
Kosher salt
MSG (optional)
Sunny-side up eggs, for serving (optional)
Preparation
Step 1Make the pesto: In a small food processor, combine all ingredients and pulse until mostly smooth. Season with more salt and pepper if desired, and process to desired consistency.Step 2Make the zoodles: In a large skillet over medium heat, heat 1 tablespoon oil. Add half the garlic and stir until lightly golden. Add half the zoodles, season with salt and MSG if using, and stir until noodles begin to soften and turn a light creamy yellow in color, 3 to 4 minutes. Transfer to a large bowl immediately to prevent overcooking, then repeat with more oil and remaining garlic and zoodles.Step 3To serve, add about 6 to 8 tablespoons pesto to the zoodle bowl and toss to combine until zoodles are evenly coated.Step 4Serve pesto zoodles with sunny-side up eggs and more parsley, if desired.
If you don’t have a spiralizer to make the world’s most perfect and uniform zoodles, just grab your best and sharpest chef’s knife, trim the ends off each zucchini, then cut them into thin planks. From there, do your best to julienne those planks into skinny strips to mimic that classic noodle shape. And if they’re not perfect? Then they’re not perfect! Who’s perfect?? It’s 2021, perfection is so overrated. Don’t make life harder than it has to be.
