I have been indulging in this vegan, spicy kale pesto and zucchini noodle dish the last couple days. It’s light, refreshing and tastes so good!
Spicy Kale Pesto + Zucchini Noodles
After making my raw zucchini wraps with kale pesto a few weeks ago, kale pesto has become a regular habit. I did the pesto in this recipe a little differently, minus the basil and tahini, while adding red pepper flakes and a bit of nutritional yeast instead. The pesto pairs great with the spiralized zucchini noodles, and to finish it off, it’s especially nice with a dusting of almond parmesan.
It was time to add this simple dish to my raw recipes in hopes to inspire others to join in on this nutritional powerhouse green, in a way that tastes amazing. Kale is king of the leafy greens and the more we can incorporate it into our meal plans the better. I use lacinato kale, which is my favorite, and there is no bitter taste as far as I can tell. If you find your kale is a bit bitter, try adding a squeeze of lemon to the pesto.
For the zucchini, I can easily eat two in this dish so I have used that as a serving guide (I suppose it would depend on your zucchini size but go ahead and eat as much or as little as you like).
This is a simple meal and comes together fairly quickly. It also makes for great to-go lunches!Print
SPICY KALE PESTO + ZUCCHINI NOODLES
Vegan spicy kale pesto and spiralized zucchini noodles makes a great light lunch, dinner or to-go meal.
- Prep Time: 15 min
- Total Time: 15 min
- Yield: Serves 3
- Category: Entree
- Cuisine: Vegan
- 3 large zucchini (1 per person), give or take, spiralized or julienned
- grape tomatoes, sliced in half
- almond parmesan, for topping
- salt & cracked pepper
- 1 bunch kale, about 3-4 cups, stems removed and roughly chopped
- 1/2 cup walnuts, optional
- 3-4 tablespoon extra virgin olive oil, more as needed
- 1 or 2 cloves garlic
- 1 – 2 tablespoons nutritional yeast
- 1/2 teaspoon himalayan salt, or to taste
- pinch or two of red pepper flakes
- juice of 1 small lemon, optional
Pesto: Place ingredients in food processor and blend until desired consistency. Add more olive oil if desired and taste for seasoning, set aside.
Zucchini Noodles: I use a spiralizer to get my curly noodle effect. You can also use a julienne tool or julienne them by hand creating a straight noodle.
To Serve: Combine the kale, tomatoes and noodles together in a medium size bowl and transfer to individual serving dishes. Top with a dusting of almond parmesan and enjoy!
To create a creamy pesto, you may also like to add 1/2 cup walnuts or pine nuts. Or try 2-3 tablespoons tahini instead.