Recipe from: KVCC Community Culinary & Nutrition

INGREDIENTS:

  • 1 bunch Kale (approximately 3 packed cups, de-ribbed and washed)

  • 1 bunch Flat-Leaf Parsley (approx. 1 packed cup, de-stemmed and washed)

  • 3 medium cloves Fresh Garlic, peeled

  • 1 tsp. Kosher Salt

  • 1/8 tsp. Black Pepper

  • 2 TBSP. White Wine Vinegar

  • ¼ cup Olive Oil

  • 3 TBSP Water

  • 3 small to medium Zucchini, washed

  • 1 cup Cherry Tomatoes, washed

DIRECTIONS:

Pesto

  1. Place garlic in blender or food processor. Process until minced. Add ¼ cup oil. Add all remaining ingredients to blender, except water.

  2. Using the pulse option on blender, pulse ingredients to a fine chop. Stop and scrape edges of blender with a rubber spatula. Turn the blender on low, gradually increasing speed. Blend herb & kale mixture while drizzling in water until mixture is a smooth consistency. Set aside.

Yields approx. 1 cup Pesto. To use later, extra can be frozen in ice cube trays.

Salad

  1. Cut ends off zucchini. Using a vegetable peeler, shave long ribbons off the zucchini directly into a medium mixing bowl. Stop shaving on each side when you reach the seedy center.

  2. Cut cherry tomatoes in half if desired. Toss zucchini ribbons & tomatoes with approx. 3 TBSP of pesto.