This vegan kale pesto with zucchini noodles is another amazing dish that is both a literal and figurative mouthful. As its name says, it is a vegan recipe that is actually quite simple to prepare. The largest challenge is actually making the zucchini noodles, and that doesn’t actually have to be a challenge if you use the right equipment. There are specialized tools for spiraling and julienning fruit and vegetables, so get to prepping right now.
Health Benefits
Zucchini is an amazing vegetable to include in your diet thanks to its many health benefits. One of the biggest benefits of eating zucchini is that it helps to reduce your weight while simultaneously boosting your diet’s nutrient content. It also plays a role in enhancing your vision and protecting your body from preventable diseases such as, scurvy, easy bruising, and sclerosis. Finally, perhaps the biggest benefit of consuming zucchini is its ability to treat and reduce the effects of asthma.
Ingredients
zucchini (1 per person) – spiralized or julienned: 3 large
Grape tomatoes – sliced in half
Almond parmesan for topping
salt & cracked pepper
bunch kale (about 4 cups or 10 medium-large leaves) – stems removed and roughly chopped: 1
almonds: 1/2 cup
extra virgin olive oil (more as needed): 3 – 4 tbsp
garlic: 2 cloves
nutritional yeast (optional): 1 – 2 tbsps
Himalayan salt to taste
Generous pinch red pepper flakes
lemon - juiced: 1 small
How To Make Vegan Kale Pesto With Zucchini Noodles
- Combine the pesto ingredients together in a food processor and blend to the desired consistency.
- Add more olive oil or water to taste.
- Set aside.
- Combine the kale, noodles, and tomatoes together in a medium sized bowl.
- Transfer to individual serving dishes.
- Top with a dusting of almond parmesan and enjoy!
Trivia
Zucchini is considered to be both a fruit and a vegetable.