Zucchini Noodles with Spicy Kale & Walnut Pesto
Prep time
Cook time
Total time
Serves: 2
  • 1/2 cup raw walnuts
  • 5 leaves of kale, stems removed
  • 2 cloves garlic
  • juice and zest of 1 lemon
  • 1/2 inch slice of jalapeno, diced
  • drizzle of olive oil, about 2 Tbs
  • sea salt & pepper to taste
  • water as needed to blend
  • 4 medium zucchini
  • cherry tomatoes, halved
  • pine nuts
  1. For the pesto: In a food processor, process walnuts, kale garlic, lemon, jalapeno, olive oil, salt and pepper, and water until smooth adding more water as needed to blend. Adjust flavors as needed and set aside.
  2. For the pasta: Use a spiral slicer to slice the noodles into a “spaghetti” shape. If you don’t have a spiral slicer, a vegetable peeler can be used to make long, flat fettuccine style “noodles” or you can shred the zucchini using a grater or food processor.
  3. Sprinkle you noodles lightly with sea salt and use your hands to toss.
  4. In a sauce pan over medium high heat, toss your noodles in a small amount of olive oil until slightly soft, about 2 mins.
  5. In a large bowl, toss your zucchini noodles with pesto until well combined. Then top with sliced tomatoes and pine nuts.
  6. This recipe is great as a meal, side dish, or appetizer. You could also add some hard boiled eggs, baked salmon, or almond crusted chicken for more protein.
Recipe by Linda Wagner at https://lindawagner.net/blog/zucchini-noodles-spicy-kale-walnut-pesto/