For a lightning-fast appetizer, try tossing mushrooms in your air fryer. Serve with a creamy garlic aioli dip for a crispy snack, or add to your sandwich for an extra crunch.
2 cups chopped kale leaves
1/4 cup lightly packed basil leaves
8 tablespoons extra virgin olive oil
2 garlic cloves chopped
4 tablespoons freshly grated Parmesan cheese, separated
2 tablespoons pine nuts
1/2 teaspoon fine sea salt
8 ounces white button mushrooms, chopped
3 medium zucchini (about 1 1/2 pounds) cut into zoodles
Fine sea salt to taste
Place the kale, basil and 4 tablespoons of olive oil in a small food processor or the cup of a single serving blender. Pulse in 10 second intervals until all ingredients are combined and the kale is finely chopped. Add 2 more tablespoons of olive oil, the garlic, 2 tablespoons of Parmesan cheese, pine nuts and the sea salt. Pulse in 10 second intervals until all ingredients are finely chopped and transform into a thick dressing. Heat the remaining 2 tablespoons of olive in a large, deep skillet over medium-high heat. Add the mushrooms and cook for 2 minutes, just until they being to soften. Add the zoodles and cook 2 to 3 minutes more, just until they begin to become tender. Pour in the pesto and cook for 1 more minute to heat all ingredients. Garnish with the remaining 2 tablespoons of Parmesan and season with any addition salt to taste before serving.