a top down view of a bowl of zucchini noodles tossed with spicy kale pesto and avocado and fork

Vegan spicy kale pesto and spiralized zucchini noodles makes a great light lunch, dinner or to-go meal.


  • 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
  • 34 tablespoon extra virgin olive oil, more as needed
  • 2 cloves garlic
  • 12 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!

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.


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.