Walnut Pesto Zucchini Noodles
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Prep Time
10 mins
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Total Time
10 mins
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Servings
2
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Course
Side Dish
Walnut Pesto Zucchini Noodles
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These Quick and Easy Kale Walnut Pesto Zucchini Noodles might just be your new favorite dish. Made in 5 minutes, full of flavor and delicious used in a variety of ways. Vegan, gluten free, paleo and Whole30® compliant.
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Ingredients
Walnut Pesto
- 2/3 cup walnuts roasted
- 1 cup basil packed, fresh
- 1 cup kale lacinato, torn
- 1/3 cup extra virgin olive oil
- 2 cloves garlic minced
- 2 tablespoons nutritional yeast
- 1/4 teaspoon salt or to taste, fine sea salt
serve with
- 2 zucchini spiralized, medium
- cherry tomato sliced
- walnuts roasted
Instructions
- Prepare zucchini noodles and lay on tea towel to absorb excess moisture; set aside.
- Make pesto: Place walnuts in blender cup; pulse just until nuts have broken down into a coarse meal. Don’t overprocess because you’ll process again with the rest of the ingredients. Add in kale, fresh basil, olive oil, minced garlic, nutritional yeast and salt; pulse until ingredients have combined and no big pieces of basil or kale remain.
- Combine & serve: Toss about 1/4 cup of kale walnut pesto with zucchini noodles, adding more as desired. Serve with sliced cherry tomatoes and top with walnuts.
Notes
- Store leftover pesto in the refrigerator, use within about 2 weeks.
- Some of my favorite jars to use for storing are these weck jars.
- For a baby-led weaning and toddler friendly pesto, you can omit salt, reduce or omit nutritional yeast and reduce garlic to one clove. Feel free to sub in different nuts or seeds as well.
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