Zucchini pasta with kale pesto

Do you ever look at kale and think, “I know I should eat you but what do I do with you”? We’ve all been there. Here’s an easy and delicious way to get more of this tragically trendy, but still very healthy, plant on your plate.


2 medium zucchini

1 cup kale pesto

Salt & pepper to taste

Kale pesto

2 cups shredded kale

1 cup basil leaves

1 clove garlic

? cup Pine nuts

? cup grated Grana Padano

? cup extra Virgin Olive oil


Using a mandolin, spiraliser, julienne peeler or some very wicked knife skills turn your zucchini into long thin ‘noodles’.

To make the pesto, put all the ingredients in a blender or food processor and blitz until you have a smooth creamy consistency.

Heat a tablespoon of oil in a frypan and gently sauté the zucchini with the kale pesto over a low to medium heat. You want the zucchini to soften slightly and the pesto to coat all the strands. This should only take 1-2 minutes.

Remove from heat. Season with salt and pepper, grate a little more Grana Padano on top and serve.

Leftover kale pesto can be kept in an airtight jar in the fridge with a small layer of oil on top to prevent it oxidising.

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