Preparation for this zucchini pasta and kale pesto dish is incredibly simple and offers quite a bit of flexibility in terms of the potential for adding complementary ingredients. An assortment of seasonal vegetables from a backyard or community garden can be included in this dish, making it a healthy and versatile year-round option that vegans and non-vegans alike will surely enjoy time and again.
Of course, the potential variations and speedy prep time are not the only benefits associated with this particular dish. The ingredients make for an especially tasty meal option that features all of the essential components of a healthy vegan diet.
Zucchini: 2 large (or 4 small zucchini)
Kale: 1 bunch (3-4 cups packed)
Toasted walnuts: ¾ cup
Garlic: 3 cloves
Lemon juice: 1 lemon, squeezed
Sea salt: ¾ teaspoon (fine-grain sea salt)
Ground pepper: ¼ teaspoon
Flaxseed oil: ¼ cup
To make the pesto:
The pesto part of the recipe requires access to a food processor. You can begin making the pesto by adding your garlic cloves (peeled, of course) to the processor for mincing. Once the garlic has been minced, add the remaining pesto ingredients — the kale, toasted walnuts, lemon juice, salt, pepper, and flaxseed oil — and process until the pesto achieves your desired consistency. You may also wish to occasionally taste the pesto in order to determine whether or not to add ingredients based on your personal preferences.
To make the zucchini noodles:
Zucchini noodles are quite easily prepared, and you actually have several options available for creating the raw noodles, including a mandoline, a julienne peeler, or a spiralizer. The zucchini noodles for this recipe do not require any further preparation and can be served raw, but it is certainly common to cook the noodles in a skillet after they have been tossed with the pesto.
Find more vegan recipes by Hamish McLaren here.