Spicy Kale Pesto + Zucchini Noodles

A vibrant, health-forward take on classic Italian pesto, using nutrient-rich kale and zucchini noodles for a light, flavorful dish.

Prep Time 10

Cook Time 10

Total Time 20

Course Dinner, Main Course, vegetarian

Cuisine Healthy, Italian

Servings 4 servings

Calories 220 kcal

3 large large zucchini, spiralized or julienned Use fresh, organic zucchini for best flavor.
1 handful Grape tomatoes, sliced in half
to taste Salt & cracked pepper
Almond parmesan for topping (store-bought or homemade) For a nut-free option, try sunflower seeds or nutritional yeast.

1 bunch kale, approximately 4 cups or 10 medium-large leaves, stems removed and roughly chopped Use fresh greens for optimal flavor.
½ cup almonds (raw or toasted, your preference) Substitute with walnuts or sunflower seeds if desired.
3 to 4 tablespoons extra virgin olive oil (more as needed) Use a good quality olive oil for better flavor.
2 cloves garlic, minced
1 to 2 tablespoons nutritional yeast (optional for a cheesy flavor)
to taste Himalayan salt
a generous pinch red pepper flakes Adjust according to your spice preference.
Juice of 1 small lemon fresh lemon juice Fresh is best for flavor.

In a large food processor, add kale, almonds, minced garlic, olive oil, nutritional yeast (if using), Himalayan salt, red pepper flakes, and lemon juice.
Pulse until you achieve your desired pesto consistency. If it’s too thick, add more olive oil or a splash of water—little at a time. Taste and adjust seasoning as needed.

Using a spiralizer or julienne tool, create noodles from your zucchinis. If using a peeler, aim for thin strips for the best texture.
If you prefer slightly cooked noodles, sauté in a non-stick skillet over medium heat for 2-3 minutes, just until they start to soften—but be careful not to overdo it!

In a large bowl, toss the zucchini noodles with grape tomatoes and the spicy kale pesto until well coated.
Transfer to serving dishes and finish with a sprinkle of almond parmesan and cracked pepper. Enjoy immediately!

For best results, use fresh ingredients. Leftovers can be stored in an airtight container in the refrigerator for up to six days.

Keyword Healthy Recipe, Kale, Pesto, Vegetarian, Zucchini Noodles