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one green planet

One easy way to increase minerals and nutrients in your diet is to start making your own veggie noodles! Paired with the unique pesto that has a spicy kick to it, you can't go wrong with your meal. Serve with some toasted pine nuts for an extra nutty, crunchy flavor!

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

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Cooking Time



For the Spicy Kale Walnut Pesto:

  • 1/2 cup raw walnuts
  • 5 leaves of kale, stems removed
  • 2 cloves garlic
  • Juice and zest of 1 lemon
  • 1/2 inch slice of jalapeno, diced
  • 2 tablespoons of olive oil
  • Sea salt and pepper to taste
  • Water as needed

For the Noodles:

  • 4 medium-sized zucchini (you could also use yellow summer squash)
  • Sea salt
  • Olive oil


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.

Nutritional Information

Per Serving: Calories: 342 | Carbs: 11g | Fat: 31mg | Protein: 9g | Sodium: 10mg | Sugar: 7g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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