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Spicy Kale Pesto with Zucchini Noodles

I have been indulging in this dish the last couple days! It's so fresh and good. Kale pesto has become a regular habit. The pesto pairs great with the zucchini noodles, especially with a nice dusting of almond parmesan. Kale is king of the leafy greens and the more we can incorporate it into our meal plans the better. I use the lacinato kale, which is my favorite, and there is no bitter taste as far as I can tell. If you find your kale is a bit bitter, try adding a squeeze of lemon to the pesto. And for the zucchini, I can easily eat two in this dish so I have used that as a serving guide (I suppose it would depend on your zucchini size but go ahead and eat as much or as little as you like). I've also added diced avocado to this and it was fantastic. This is a simple meal and comes together fairly quickly. Also makes for great to-go lunches!

Spicy Kale Pesto with Zucchini Noodles

This Recipe is :

Vegan

Ingredients

Noodles

  • 2 zucchini 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 3-4 cups, stems removed and roughly chopped
  • 3-4 tablespoon extra virgin olive oil, more as needed
  • 1 or 2 cloves garlic
  • 1 – 2 tablespoons nutritional yeast
  • 1/2 teaspoon himalayan salt, or to taste
  • pinch or two of red pepper flakes
  • juice of 1 small lemon, optional

Preparation

  1. Start with the pesto, place ingredients in food processor and blend until desired consistency. Add more olive oil if desired and taste for seasoning, set aside. (Serves two)
  2. 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.
  3. Combine the kale, tomatoes and noodles together in a medium size bowl and transfer to individual serving dishes. Top with some almond parmesan and enjoy!

Notes

To create a creamy pesto, you may also like to add 1/2 cup walnuts or pine nuts. Or try 2-3 tablespoons tahini instead.

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AUTHOR & RECIPE DETAILS


photo

Julie West loves sharing the wonderful world of vegan foods and healthful eating and living. She began a vegan lifestyle in the early part of 2011 and hasn't looked back. Since then Julie has become passionate about creating healthy vegan dishes, some 100% raw, and sharing her lifestyle. Her blog, The Simple Veganista, is about all the simple beautiful plant foods there are to eat and the different ways to put them together that taste great. Eating vegan is not about restrictions, it's about creating new habits, healthy habits that encompass the world around us making it a better place for all.


 

 

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