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Spicy Kale Pesto + Zucchini Noodles

A vibrant and flavorful twist on traditional pesto using kale and served with light zucchini noodles.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: American, Healthy, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pesto
  • 1 bunch kale, stems removed and roughly chopped Choose vibrant, fresh kale for the best color and taste.
  • 1/2 cup almonds Raw, unsalted almonds work well.
  • 3 to 4 tablespoons extra virgin olive oil Buy good-quality oil for a rich, fruity flavor.
  • 2 cloves garlic Fresh garlic is key for the aromatic base.
  • 1 to 2 tablespoons nutritional yeast Optional; adds a cheesy flavor, perfect for vegan diets.
  • 1 small lemon, juice The tartness brightens up the pesto.
  • 1 pinch red pepper flakes For that necessary kick!
For the Zucchini Noodles
  • 3 large zucchini Spiralized or julienned; look for firm, glossy zucchini.
  • 1 cup grape tomatoes, halved These sweet gems add a juicy burst.
  • Almond parmesan to taste for topping Adds an irresistible nutty flavor.

Method
 

Make the Pesto
  1. In a food processor, combine the kale, almonds, extra virgin olive oil, garlic, nutritional yeast (if using), Himalayan salt, red pepper flakes, and lemon juice. Pulse until you achieve a smooth consistency.
  2. Taste for seasoning and set aside.
Prepare Zucchini Noodles
  1. Using a spiralizer or julienne tool, transform the zucchini into beautiful noodles.
Combine and Serve
  1. In a large bowl, toss the zucchini noodles with the kale pesto until every strand is coated.
  2. Add the halved grape tomatoes and divide into individual bowls, topping generously with almond parmesan.
Enjoy!
  1. This dish is best served fresh, but leftovers can be stored in the fridge—keep noodles and pesto separate to maintain freshness.

Notes

Use the freshest ingredients for the best results. Make the pesto ahead of time and store; it will last for a week.