Go Back
Kale Avocado Pesto
Print Recipe

Zucchini Noodles with Kale Avocado Pesto

Delicious, refreshing lunch or dinner. If you are not a fan of raw zoodles aka zucchini noodles you can slightly cook them in boiling water or in a skillet with cooking oil over medium heat. Stir in the kale avocado pesto when you remove them from the heat.
Prep Time10 mins
Total Time10 mins
Course: Lunch
Servings: 2
Calories: 479kcal

Ingredients

  • 2 medium zucchini spiralized (scroll down for more info)
  • 1 cup carrot spiralized (scroll down for more info)
  • 1/2 cup cherry tomato sliced in half
  • 1-2 cloves garlic
  • 1 avocado
  • 1 cup kale chopped
  • 1/2 lime/lemon juice only (use less if using lemon)
  • 2 tablespoons extra-virgin olive oil or other oil of your liking
  • 1/4 cup pine nuts raw or roasted, plus some for garnish (or crushed cashews work too)
  • sea salt
  • black pepper

Instructions

  • Spiralize zucchini and carrot.
  • In a blender or food processor, combine garlic, avocado, olive oil, pine nuts, and lemon juice. Pulse until smooth.
  • Add kale and blend again until kale is well incorporated.
  • Season to taste with salt and pepper.
  • Top zucchini-carrot noodles with avocado-kale pesto, cherry tomatoes and pine or cashew nuts.

Notes

I don’t have a spiralizer but a small, inexpensive tool aka julienne peeler. Click here for more info.