Ingredients

• Ingredients Scale 1x2x3x 3 large zucchini (1 per person), give or take, spiralized or julienned grape tomatoes, sliced in half almond parmesan, for topping salt & cracked pepper Pesto 1 bunch kale, about 4 cups or 10 medium-large leaves, stems removed and roughly chopped 1/2 cup almonds 3 – 4 tablespoon extra virgin olive oil, more as needed 2 cloves garlic 1 – 2 tablespoons nutritional yeast, optional himalayan salt, to taste generous pinch red pepper flakes juice of 1 small lemon

Preparation

• Instructions Pesto: Place ingredients in food processor and blend until desired consistency. Add more olive oil (or water) if desired and taste for seasoning, set aside.  Zucchini Noodles: I use a spiralizer to get my curly noodle effect. You can also use a julienne tool or julienne them by hand creating a straight noodle. To Serve: Combine the kale, tomatoes and noodles together in a medium size bowl and transfer to individual serving dishes. Top with a dusting of almond parmesan and enjoy! Serves 3 Store: Leftovers kale pesto can be kept in the refrigerator for up to 6 days. If storing noodles and pesto together, best eaten within 2 – 3 days.