Spicy Kale Pesto and zucchini noodle is a simple meal that’s light, refreshing and tastes so good! Plus, it’s fairly quick to make and great for to-go lunches as well.
After making these raw zucchini wraps with kale pesto a few weeks ago, vegan kale pesto has become a regular habit. I did the pesto in this recipe a little differently, adding red pepper flakes for heat and a bit of nutritional yeast for a cheesy flavor.
Kale is king of the leafy greens and the more we can incorporate it into our meal plans the better. I hope to inspire others to join in on this nutritional powerhouse green, in a way that tastes amazing!
Ingredients You’ll Need
In this recipe, zucchini is spiralized creating a fresh vegetable ‘noodles’ and tossed with a spicy kale pesto for a light and refreshing lunch or dinner.
Here is everything you will need:
- Grape tomatoes
- Kale (flat or curly)
- Olive oil
- Nutritional yeast
- Red pepper flakes
- Almond parmesan
- salt & cracked pepper
How To Make Vegan Kale Pesto + Zucchini Noodles
- Kale Pesto: Making vegan kale pesto is surprisingly easy. Simply add the ingredients, including kale, almonds, garlic, olive oil, lemon, red pepper flakes, salt and optional nutritional yeast into a food processor or blender. Blend until fairly smooth, stopping to scrape down the sides as needed.
- Zucchini Noodles: It’s easy to make curly zucchini noodles using a spirilizer (<affiliate link). You can also use a julienne tool making straight zucchini noodles.
Can I Use Other Vegetable Noodles?
Yes! Try spiralizing a yellow summer squash, cucumber, sweet potato, or beet. All are fantastic, healthy and a nice way to eat noodles that are low fat, low calories and nutrient dense.
How To Store Leftovers
Refrigerator: Kale pesto and zucchini noodles can be stored in the refrigerator, together or separate, for up to 3 – 4 days.
Freezer: The pesto is freezer friendly and can stored in freezer safe containers for up to 2 months. Let thaw before using. Zucchini noodles do not freeze well.
More Ways To Use Kale Pesto
Kale blends up into a thick paste and can be used in a variety of ways. Toss it with your favorite pasta or spiralized vegetable noodles. Use it as a condiment and spread on sandwiches, burgers, or grilled bread. It’s also fantastic as a dip for fresh and roasted veggies!
More Easy Pesto Recipes
- Raw Zucchini Wraps + Vegan Kale Pesto
- Creamy Zucchini Pesto + ‘Noodles’
- Cilantro Pepita Pesto + Carrot & Zucchini Ribbons
- Basil Walnut Pesto
If you try this spicy kale pesto recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.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 minutes
- Yield: Serves 3
- Category: Entree, Condiment
- 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 4 cups or 10 medium-large leaves, stems removed and roughly chopped
- 1/2 cup almonds
- 3 – 4 tablespoon extra virgin olive oil, more as needed
- 2 cloves garlic
- 1 – 2 tablespoons nutritional yeast, optional
- himalayan salt, to taste
- generous pinch red pepper flakes
- juice of 1 small lemon
Pesto: Place ingredients in food processor and blend until desired consistency. Add more olive oil (or water) 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!
Store: Leftovers kale pesto can be kept in the refrigerator for up to 6 days. If storing noodles and pesto together, best eaten within 2 – 3 days.
To make the kale pesto nut free, in place of almonds, sub in 1/4 – 1/3 cup of pepitas, sunflower seeds. Or add a few tablespoons of tahini for creaminess.
For the noodles, try spiralizing a yellow summer squash, sweet potato, or yellow/red beet.
RECOMMENDED EQUIPMENT: I love my Spiralizer, to create curly veggie noodles but this julienne tool works great creating straight noodles (affiliate links)! For more of my favorite cooking tools, shop my kitchen essentials.
Updated: This Spicy Kale Pesto was originally published on January 2013, and has been updated with new photos and helpful tips on April 2019.