Go Back
–+ servings

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
Total Time 10 minutes
Course Dinner, Lunch
Cuisine Gluten Free, Vegan
Servings 4
Calories 312 kcal

Ingredients
  

  • 2 medium green Zucchinis
  • 1 ½ cups Kale leaves stems removed about 3 large Kale leaves
  • ½ cup EVOO
  • ½ cup fresh Basil leaves around 15-20 leaves
  • ¼ teaspoon Sea Salt
  • ¼ teaspoon Pepper
  • 1-2 cloves Garlic depending on how garlicky you like it
  • Juice of 1 Lemon about 3 Tbs
  • ¼ 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
Tried this recipe?Let us know how it was!