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
Ingredients
- 3 large zucchini (1 per person), give or take, spiralized or julienned
- grape tomatoes, sliced in half
- almond parmesan, for topping
- salt & cracked pepper
Pesto
- 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
Instructions
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!
Serves 3
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.
Notes
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)!