Spiralized zucchini makes for the perfect pasta alternative to my Spiralized Pesto Zucchini Noddles. Having a light lunch or dinner packed with fresh ingredients is sometimes just what we need. The fresh hint of lemon mixed with the earthy kale and garlic really makes for one special meal. If you’re not used to a kale pesto, I highly encourage you to try this dark leafy green version. Being so nutritionally packed, this recipe will give your body the fuel it needs to stay energized and well-balanced.
Yields 3-4 servings
12 cups zucchini, spiralized
1 cup cherry tomatoes, cut in half
2 cups kale
1 Tbsp. + 1 1/2 tsp. fresh lemon juice
2 garlic cloves, chopped
1/2 cup avocado oil
1/2 tsp. Himalayan salt
1/4 tsp. ground black pepper
- In a big bowl, combine the spiralized zucchini, tomatoes and set aside.
- Using a blender, add all the remaining ingredients and blend until well mixed. Pour on top of the noodles; toss to coat.
- Serve immediately.
Chef’s tip: For added flavor, use pine nuts.
2 Replies to “Spiralized Pesto Zucchini Noddles”
Thank you for sharing!
– The Vegan Rhino
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