Ingredients:

For the Matcha Moringa Pesto:

1 cup fresh basil leaves

2 teaspoons moringa powder

1 tablespoon matcha powder

1/4 cup toasted pine nuts or almonds

2 cloves garlic, roughly chopped

1/4 cup grated Parmesan cheese (optional for vegan: nutritional yeast)

1/4 cup extra virgin olive oil (plus more as needed)

1 tablespoon lemon juice

Salt and freshly ground black pepper, to taste

For the Mushroom Zoodles:

2 large zucchinis, spiralized into noodles (zoodles)

2 cups mushrooms (shiitake, cremini, or a mix), sliced

1 tablespoon olive oil

2 cloves garlic, minced

Salt and freshly ground black pepper, to taste

Red pepper flakes for heat

Fresh basil or parsley for garnish

Instructions:

Prepare the Matcha Moringa Pesto:

In a food processor or blender, combine the basil leaves, moringa, matcha, toasted pine nuts or almonds, and garlic.

Pulse until the mixture is finely chopped.

Add Parmesan cheese (or nutritional yeast for a vegan option), olive oil, lemon juice, salt, and freshly ground black pepper.

Blend until smooth. Add more olive oil if you prefer a thinner consistency.

Taste and adjust seasoning if necessary.

Make the Mushroom Zoodles:

Heat olive oil in a large pan over medium heat.

Add the sliced mushrooms and sauté for 5-7 minutes, or until they are softened and browned.

Add the garlic and sauté for an additional 1-2 minutes until fragrant.

Season with salt, black pepper, and red pepper flakes. Stir well.

Combine the Zoodles and Pesto:

In a separate pan, sauté the zucchini noodles (zoodles) over medium heat for 2-3 minutes, until they’re just tender but still have a slight bite. Alternatively, you can leave them raw for a crunchier texture.

Toss the zoodles with the sautéed mushrooms.

Serve:

Spoon the Matcha Moringa Pesto over the mushroom zoodles and toss to combine.

Garnish with fresh basil or parsley and serve immediately.