Vegan Kale Pesto with Zucchini Noodles

This Vegan Kale Pesto with Zucchini Noodles is so simple to make. It can be made in about 10 minutes with no cooking required, which is perfect for summer when you don’t want to turn on your oven!

Who’s ready for summer? Well it’s not quite summer yet, but I consider the start of summer once Memorial Weekend is over. So we’re just going to roll with it ok?

Summertime is when I consume as many fresh fruit and veggies as I can. Zucchini is one of them. I’m always looking for new ways to incorporate Zucchini into my meals.

Awhile back I received this

You can use any type of spiralizer, there are several out there to choose from. I have only used the

Now let’s talk about this Vegan Kale Pesto… now I’m not Vegan, but I do enjoy cooking Vegan meals from time to time.

This pesto comes together almost as fast as it does to spiralize the noodles or zoodles as I like to call them.

The easiest way to make this pesto is with a food processor.

Add:

Kale (stems removed)

EVOO (extra virgin olive oil)

Fresh Basil leaves

Sea Salt & Pepper

Garlic

Lemon juice

and

Almonds (I used slivered almonds)

Pulse for about 30 seconds in your food processor and then pour over your zoodles.

Bam – your fresh and healthy lunch is done!

This will last up to 2 days in your fridge. But it’s at its best when it’s fresh, that way the Zucchini is nice and crisp. I like my Zucchini to have a little crunch to it, so I serve it fresh.

If you try this and love this as much as I do, show some love and leave a comment below and rate it – it’s really helpful for me and other readers. 🙂

And don’t forget to take a picture and Hashtag it #Tastefulventure on Instagram so I can see!

Cheers!

Vegan Kale Pesto with Zucchini Noodles

Sara

This Vegan Kale Pesto with Zucchini Noodles is so simple to make. It can be made in about 10 minutes with no cooking required, which is perfect for summer when you don’t want to turn on your oven!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Dinner, Lunch

Cuisine Gluten Free, Vegan

Servings 4

Calories 312 kcal

Ingredients

  

1x2x3x

• 2 medium green Zucchinis
• 1 1/2 cups Kale leaves stems removed about 3 large Kale leaves
• 1/2 cup EVOO
• 1/2 cup fresh Basil leaves around 15-20 leaves
• 1/4 tsp Sea Salt
• 1/4 tsp Pepper
• 1-2 cloves Garlic depending on how garlicky you like it
• Juice of 1 Lemon about 3 Tbs
• 1/4 cup raw slivered Almonds

Instructions

 

• Wash and trim off the ends of the Zucchini.
• Using the smallest blade on your Spiralizer, Spiralize the Zucchinis.
• Add them to a medium size bowl and set aside.
• In a 7 cup food processor or larger, add in Kale, Basil, Salt, Pepper, Garlic, Lemon juice, EVOO and Almonds.
• Pulse 30 seconds or until smooth and creamy.
• Pour pesto over Zucchini noodles and stir well.
• Enjoy!

Nutrition

Calories: 312kcalCarbohydrates: 6gProtein: 3gFat: 32gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 23gTrans Fat: 0.003gSodium: 304mgPotassium: 361mgFiber: 2gSugar: 3gVitamin A: 1141IUVitamin C: 26mgCalcium: 67mgIron: 1mg

Keyword kale pesto with zucchini noodles, vegan kale pesto with zucchini noodles

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