Zucchini Noodles With Spicy Kale and Walnut Pesto
[Vegan, Gluten-Free]

For the Spicy Kale Walnut Pesto:

1. In a food processor, process all ingredients until smooth adding more water as needed to blend. Adjust flavors as needed and set aside.

For the Noodles:

1. Use a spiral slicer to slice the noodles into a “spaghetti” shape. If you don’t have a spiral slicer, a vegetable peeler can be used to make long, flat fettuccine style “noodles” or you can shred the zucchini using a grater or food processor.
2. Sprinkle you noodles lightly with sea salt and use your hands to toss.
3. In a sauce pan over medium high heat, toss your noodles in a small amount of olive oil until slightly soft, about 2 mins.

To Assemble:

1. In a large bowl, toss your zucchini noodles with pesto until well combined. Then top with sliced tomatoes and pine nuts.