Spicy Kale Pesto with Zucchini Noodles

Spicy Kale Pesto with Zucchini Noodles

Yield: 1 serving


  • 2 zucchini, spiralized or julienned

  • 1/2 cup grape tomatoes, sliced in half

  • Sea salt & cracked pepper

For the Pesto:

  • 1 bunch kale, about 3-4 cups, stems removed and roughly chopped

  • 1 avocado

  • 1 or 2 cloves garlic

  • 1 – 2 tablespoons nutritional yeast

  • 1/2 teaspoon Himalayan salt, or to taste

  • 1 pinch of red pepper flakes

  • Juice of 1 small lemon


  1. Start with the pesto, place ingredients in food processor and blend until desired consistency. Add more seasoning if desired, set aside.

  2. I use a spiralizer to get my curly noodle effect (these can be purchased at most local grocery stores if you don’t have a spirilizer). You can also julienne them by hand creating a straight noodle.

  3. Combine the kale, tomatoes and noodles together in a medium size bowl and transfer to individual serving dishes.

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