Walnut Pesto Zucchini Noodles

bowl of zucchini noodles with tomatoes and kale pesto on wooden board

Course: Sides

Cuisine: Italian Inspired

Keyword: kale pesto, zucchini noodles

Prep Time: 10

Total Time: 10

Servings: servings

Calories: 787kcal

Author: Ashley

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

2 medium zucchini spiralized
1 cup roasted walnuts ⅓ cup reserved for topping
1 cup packed fresh basil
1 cup torn lacinato kale
⅓ cup extra virgin olive oil
2 cloves garlic minced
2 tablespoons nutritional yeast
¼ teaspoon fine sea salt or to taste
1 cup sliced cherry tomatoes

Instructions

Prepare zucchini noodles and lay on tea towel to absorb excess moisture; set aside.
Make pesto: Place ⅔ cup 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 fresh basil, kale, 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 ¼ cup of kale walnut pesto with zucchini noodles, adding more as desired. Serve with sliced cherry tomatoes and top with walnuts.

Notes

STORAGE - Store leftover pesto in the refrigerator, use within about 2 weeks.

Some of my favorite jars to use for storing are these weck jars.

TODDLER FRIENDLY - 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.

Nutrition