I love that this recipe called zucchini noodles 'zoodles.' My kids love it too!! INGREDIENTS kale pesto *recipe below 4 zucchini (750 grams/ 26.4 ounces) 1 clove garlic, minced ½ teaspoon chili powder 1 tablespoon extra virgin olive oil 200 grams (7 ounces) edamame, frozen and shelled 60 grams (1/2 cup) blanched almonds INSTRUCTIONS Prepare the kale pesto and set aside. Defrost the edamame. Wash the zucchini. Use a spiral slicer or a julienne peeler to slice the zucchini into noodles. Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the garlic and chili powder and cook until the garlic is fragrant. Add the zoodles, sautee for 2 minutes. Add the the edamame, season with salt and pepper and sautee for another 1 or 2 minutes. Do not overcook, you don't want mushy zoodles. Remove from heat, toss the zucchini noodles in the pesto until it’s throughly coated. Top with almonds and serve. Enjoy! KALE PESTO 10 kale leaves, stems removed (I used curly kale) 1 tablespoon pine nuts ½ clove garlic, chopped ¼ teaspoon salt 3 tablespoons extra virgin olive oil 1 tablespoon parmesan cheese, grated You will also need: a large bowl of water ice cubes INSTRUCTIONS Fill a large bowl with ice and water and put it in the fridge. Wash the kale and remove the ribs. Bring a large pot of salted water to a boil. Blanch the kale for about 3 minutes, remove and place in the ice bath to stop the cooking process. Drain, place the leaves on paper towels and blot away the moisture. In the bowl of a food processor, put the kale, garlic, pine nuts, parmesan and pulse until coarsely chopped. Add the extra virgin olive oil and continue to pulse until the kale pesto reaches the desired consistency. Taste and add more salt or olive oil if necessary. Enjoy it!