- Using a mandolin, spiraliser, julienne peeler or some very wicked knife skills turn your zucchini into long thin ‘noodles’.
- To make the pesto, put all the ingredients in a blender or food processor and blitz until you have a smooth creamy consistency.
- Heat a tablespoon of oil in a frypan and gently sauté the zucchini with the kale pesto over a low to medium heat. You want the zucchini to soften slightly and the pesto to coat all the strands. This should only take 1-2 minutes.
- Remove from heat. Season with salt and pepper, grate a little more grana padano on top and serve.
- Leftover kale pesto can be kept in an airtight jar in the fridge with a small layer of oil on top to prevent it oxidising.
Enjoy your zucchini spaghetti with kale pesto as a lighter, low carb option!
