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Kale Pesto with vegetable noodles

Kale Pesto with Vegetable Noodles

Nadine Nelson
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Ingredients
  

Kale Pesto

  • 1/4 cup pine nuts, toasted or walnuts, almonds, pecans, pumpkin seeds, or sunflower seeds
  • 1/4 cup parmesan, grated or nutritional yeast 
  • 4 cloves garlic, minced
  • 2 tsp sea salt
  • 6 tbsp olive oil
  • 1/8 cup water
  • 1/8 cup lemon juice 
  • 1 tsp red pepper flakes or to taste 
  • 1 bunch of kale, 12 ounces roughly chopped 
  • 1½ cup basil, parsley, mint (any combination of herbs of your liking), roughly chopped and packed 

For Serving: 

  • Vegetable Noodles 
  • Cherry tomatoes, quartered (optional) 
  • Grated Parmesan (optional)
  • Toasted Pine Nuts (optional)

Instructions
 

  • Place the ingredients in the order listed into the blender or food processor.
  • Blend on low, pushing the kale down little by little
  • Increase the speed when necessary until the pesto is mostly smooth.

To make vegetable noodles with zucchini, summer squash, etc:

  • Peel if desired and cut the ends off the zucchini.
  • You should have around one zucchini per person.
  • Push zucchini along the top of the grater in long strokes in order to create long, thin ribbons.
  • Grate zucchini by height, not width. Strain and dry “pasta”. 

Serving:

  • Serve immediately with vegetable noodles and toppings. 
  • If you’re keeping the Kale Pesto for a day or two, cover the surface with plastic wrap or a thin layer of olive oil to keep it from turning brown.

Notes

Storage Instruction:
  • If you have any leftover vegetable noodles, transfer them to a separate airtight container.
  • Place the kale pesto in a separate airtight container. Make sure to press down on the top of the pesto to remove any air pockets, which can cause it to spoil more quickly.
  • Store both containers in the refrigerator. The vegetable noodles can store for up to 3 days, while the pesto can store for up to 5 days.
  • When ready to eat, heat up the vegetable noodles and then toss them with the kale pesto. You can add a little bit of olive oil or water if the pesto has thickened in the refrigerator before tossing it with the noodles.
  • Vegetable noodles and leftover kale pesto should both throw out if they keep past the time specified, otherwise exhibit signs of deterioration, such as an unpleasant smell or a strange texture.