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Recipe Zucchini Noodles with Kale Pesto

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

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Directions

20 mins to prep

12 mins to cook

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Top with roasted tomatoes and serve garnished with extra basil leaves.

Hot tip!

Grate some vegan parmesan over the top for a nice finishing touch!