Ingredients
- 3 large zucchini (1 per person) – spiralized or julienned
- Grape tomatoes – sliced in half
- Almond parmesan for topping
- salt & cracked pepper
Pesto
- 1 bunch kale (about 4 cups or 10 medium-large leaves) – stems removed and roughly chopped
- 1/2 cup almonds
- 3 – 4 tbsp extra virgin olive oil (more as needed)
- 2 cloves garlic
- 1 – 2 tbsps nutritional yeast (optional)
- Himalayan salt to taste
- Generous pinch red pepper flakes
- 1 small lemon - juiced
How to make Vegan Kale Pesto With Zucchini Noodles
Trivia Zucchini is considered to be both a fruit and a vegetable. |