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.
Updated: This Spicy Kale Pesto was originally published on January 2013, and has been updated with new photos and helpful tips on April 2019.