Zucchini Noodles with Kale Pesto Recipe
This recipe is rated 4.4 out of 5.
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Easy peasy
Lazy dinners
Main meals
Behold, the zoodle bowl: an ingenious way to trick yourself into thinking you’re having a cheeky spaghetti when in fact you’re eating fewer carbs and calories, and more fibre and nutrients! We’ll take it.
You will need
Serves 4
Pesto
- 100 grams (3/4 cup) toasted macadamia nuts
- 1 cup shredded kale
- 1 cup watercress
- 1 bunch basil, leaves picked
- Zest & juice of 1 lemon
- 2-3 cloves garlic
- 2 tablespoons nutritional yeast
- 1/3 cup extra virgin olive oil
- Sea salt & cracked black pepper, to taste
Roasted Cherry Tomatoes
- 1 punnet (200g) cherry tomatoes, halved
- 1 tablespoon olive oil
- Sea salt & cracked black pepper
Zoodles
- 3-4 large zucchini, spiralized
- 1 tablespoon olive oil
- Basil leaves, to garnish
Directions
-
Step 1
Place the first 7 pesto ingredients into a food processor and turn it on. Then drizzle the oil through the feed shoot to emulsify as it blends. Season to taste with salt & pepper.
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Step 2
For the tomatoes, preheat the oven to 180°C. Place tomatoes on a baking tray, drizzle with oil and season with salt & pepper. Roast in the oven for 10-12 minutes until softened and cooked.
-
Step 3
Place a large frying pan over medium heat. Add the oil and zucchini and sauté for 1 minute. Then add the pesto, toss to coat the noodles, and warm through. Remove from heat and divide among four plates.
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Step 4
Top with roasted tomatoes and serve garnished with extra basil leaves.
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Hot tip!
Grate some vegan parmesan over the top for a nice finishing touch!
