Spicy Kale Pesto with Zucchini Noodles
Yield: 1 serving
2 zucchini, spiralized or julienned
1/2 cup grape tomatoes, sliced in half
Sea salt & cracked pepper
For the Pesto:
1 bunch kale, about 3-4 cups, stems removed and roughly chopped
1 or 2 cloves garlic
1 – 2 tablespoons nutritional yeast
1/2 teaspoon Himalayan salt, or to taste
1 pinch of red pepper flakes
Juice of 1 small lemon
Start with the pesto, place ingredients in food processor and blend until desired consistency. Add more seasoning if desired, set aside.
I use a spiralizer to get my curly noodle effect (these can be purchased at most local grocery stores if you don’t have a spirilizer). You can also julienne them by hand creating a straight noodle.
Combine the kale, tomatoes and noodles together in a medium size bowl and transfer to individual serving dishes.