Yields 3 Servings
3 large zucchini
Grape tomatoes, sliced in half
1 bunch kale, about 4 cups or 10 medium-large leaves, stems removed and roughly chopped ½ cup almonds
3 – 4 tablespoon extra virgin olive oil, more as needed
2 cloves garlic
1 – 2 tablespoons nutritional yeast,
Optional himalayan salt, to taste, generous pinch red pepper flakes,juice of 1 small lemon
Pesto: Place ingredients in food processor and blend until desired consistency. Add more olive oil (or water) if desired and taste for seasoning, set aside.
Zucchini Noodles: I use a spiralizer to get my curly noodle effect. You can also use a julienne tool or julienne them by hand creating a straight noodle.
To Serve: Combine the kale, tomatoes and noodles together in a medium size bowl and transfer to individual serving dishes. Top with a dusting of almond parmesan and enjoy!
Adapted from: https://simple-veganista.com/spicy-kale-pesto-with-zucchini-noodles/#tasty-recipes-9011 Nutritional Facts: Calories: 319 cal, Protein: 7.4g, Fat: 27.5g, Carbs:16g, Fiber: 4.9g
Found by: Melissa Zobler BS, CPT, CPSN