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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!

 

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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:

  1. 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:

  1. Place all of the ingredients into a food processor or blender, and pulse until fully pureed and sauce-like in consistency.

Assemble:

  1. Toss the zoodles with enough pesto to coat, and place onto a plate. Add about 8 grape tomato halves to the zoodles. Serve immediately.

  

 

 

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