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Miso Kale Pesto
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Miso Kale Pesto

Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Trying to lighten up your dinner but missing a big bowl of pasta?
You have to try this nutrient-packed dish!

Ingredients

  • 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

Directions

  • Place kale, olive oil, garlic, lemon and miso in a food processor.
  • Pulse until smooth.
  • Set aside. 
  • 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. 
  • Gently stir in chick peas and onions. 
  • Serve hot and enjoy!

Notes

  • Tip: You will have extra pesto.  It is a great spread on a sandwich, crackers or as a dip with veggies!