Kale Pesto with Zucchini Noodles

This kale pesto with zucchini noodles is so fresh and vibrant and lots of fun to eat. Traditional pesto is made from fresh basil, pine nuts, olive oil, garlic, salt and cheese. I’m obviously not an advocate of cheese, and I also don’t encourage the consumption of oil. Therefore, I’m going to show you how to make a healthier, homemade version using whole food ingredients that is just as delicious.

There are so many variations of pesto, and in this recipe I decided to use avocado as the base. I also added some kale because it increases the antioxidant, protein and mineral content. Kale is the king of greens, so why not sneak it into recipes when we can? I used green curly kale, but you could use lacinato kale instead. You could also add some sea salt to help boost the flavour of the sauce, if desired. This kale pesto is light yet satisfying, and perfect to eat for lunch or dinner on those warmer days. It is healthy and nutrient-rich, and also nut, dairy and oil-free.

As with most dishes containing avocado and/or zucchini noodles, it’s best to eat them straight away if possible. After a few hours, the noodles become quite wet and watery, and the avocado begins to oxidise and degrade.

As always, I create my zoodles using a vegetable spiraliser. If you don’t have one already they are a game-changer for making noodles out of vegetables. You can purchase one here if you’re in Australia, or here if you’re in any other country. The next best option would be a vegetable peeler which will julienne your vegetables. You can purchase one here if you’re in Australia, or here if you’re in any other country.

Keen on creating some more raw pasta recipes? I have my cucumber noodles with a creamy tahini sauce, zucchini pasta with mango tomato sauce, rainbow raw pad thai, creamy avocado parsley sauce with zucchini noodles, and curried almond noodle salad.