Recipe of the Week 3/8: Spicy Kale Pesto & Zucchini Noodles

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: Nutritional Facts: Calories: 319 cal, Protein: 7.4g, Fat: 27.5g, Carbs:16g, Fiber: 4.9g 

Found by: Melissa Zobler BS, CPT, CPSN

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