2 zucchini per person, give or take, spiralized or julienned
grape tomatoes, sliced in half
almond parmesan, for topping
salt & cracked pepper
1 bunch kale, about 3-4 cups, stems removed and roughly chopped
3-4 tablespoon extra virgin olive oil, more as needed
1 or 2 cloves garlic
1 – 2 tablespoons nutritional yeast
1/2 teaspoon himalayan salt, or to taste
pinch or two of red pepper flakes
juice of 1 small lemon, optional
1. Start with the pesto, place ingredients in food processor and blend until desired consistency. Add more olive oil if desired and taste for seasoning, set aside. (Serves two)
2. You can use a spiralizer to get the curly noodle effect. You can also use a julienne tool or julienne them by hand creating a straight noodle.
3. Combine the kale, tomatoes and noodles together in a medium size bowl and transfer to individual serving dishes. Top with almond parmesan.
Notes: To create a creamy pesto, you may also like to add 1/2 cup walnuts or pine nuts. Or try 2-3 tablespoons tahini instead.