I love zoodle recipes because they are quick and easy! It’s Raw Fast Food!! This Pesto combination is stellar and is a keeper for anytime of year!
My friend Yvonne and I made these for our Healthy Halloween Recipe Collaboration….hence the jack-o-lantern bell peppers!
Zoodles with Pumpkin Kale Pesto
INGREDIENTS
Zoodles:
- 4 Medium Zucchini
Pumpkin Kale Pesto:
- 1 Cup Basil Leaves
- 1/4 Cup Kale stems removed
- 2 Tablespoons Spinach
- 1/4 Cup Pumpkin Seeds
- 4 Tablespoons Filtered Water
- 1/4 Teaspoon Sea Salt
- 1/2 Teaspoon Fresh Lemon Juice
- 1 Clove Garlic roughly chopped
- 1 shake or pinch of Cayenne Pepper
Other Ingredients;
- 16 in Grape Tomatoes sliced half
DIRECTIONS
Zoodles:
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Make zoodles using a julienne peeler or a spiralizer. When using a julienne peeler, carefully peel the zucchini as you would a carrot, making long “noodles”. When using a spiralizer to make zoodles, follow the manufacturer’s directions.
Pistachio Pesto:
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Place all of the ingredients into a food processor or blender, and pulse until fully pureed and sauce-like in consistency.
Assemble:
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Toss the zoodles with enough pesto to coat, and place onto a plate. Add about 8 grape tomato halves to the zoodles. Serve immediately.
