Directions

1. Combine the baby kale, basil, mint, garlic, 1/3 cup olive oil, parmesan cheese, pine nuts and lemon juice I the bowl of a food processor. Pulse until smooth.
2. In a large nonstick skillet, heat the remaining two tablespoons of olive oil. Add the grape tomatoes and cook, stirring often, for 2 minutes. Add the zucchini noodles and cook until softened, about 3 to 5 minutes. Add 1/2 cup pesto, or more as desired. Stir until the noodles are coated with pesto.
3. Serve immediately. Store any leftover pesto in the refrigerator for up to five days.