2 cups firmly packed, chopped Kale (fresh)
1 cup Extra Virgin Olive Oil
1-2 small cloves of Garlic, chopped
1⁄4 cup Lemon Juice
2 Tbsp Miso Paste
Salt and pepper to taste
1- 15oz can of Chick Peas (or your favorite bean), drained and rinsed
1/2 Yellow Onion, chopped
1/2 tsp Olive Oil
5 Medium Zucchini, cut into noodles using a spiralizer or julienne peeler
1 tsp olive oil
Salt to taste
Place kale, olive oil, garlic, lemon and miso in a food processor.
Pulse until smooth.
In a small pan, heat 1 tsp olive oil over medium heat.
Add onions and sauté until translucent.
Add chick peas and sauté for 4 - 5 mins.
Remove from heat.
In a large pan, heat 1 tsp olive oil over medium heat.
Add zucchini noodles and lightly sauté. Be careful not to over cook them, just cook them enough to make them warm.
Gently add several tablespoons of the pesto until zucchini are completely coated.
Serve hot and enjoy!