Zucchini Noodles with Kale Pesto

Zucchini Noodles with Kale Pesto recipe
healthy choice

Behold, the zoodle bowl: an ingenious way to trick yourself into thinking you're having a cheeky spaghetti when in fact you're eating fewer carbs and calories, and more fibre and nutrients! We'll take it.

Preparation time Prep: 20 mins
cook time cook: 12 mins
Skill level Easy Peasy

You will need:

  • 100 grams (¾ cup) toasted macadamia nuts
  • 1 cup shredded kale
  • 1 cup watercress
  • 1 bunch basil, leaves picked
  • Zest & juice of 1 lemon
  • 2-3 cloves garlic
  • 2 tablespoons nutritional yeast
  • ⅓ cup extra virgin olive oil
  • Sea salt & cracked black pepper, to taste
Roasted Cherry Tomatoes
  • 1 punnet (200g) cherry tomatoes, halved
  • 1 tablespoon olive oil
  • Sea salt & cracked black pepper
  • 3-4 large zucchini, spiralized
  • 1 tablespoon olive oil
  • Basil leaves, to garnish
Recipe: Deb Kaloper
Photography: Chris Middleton
Stylist: Deb Kaloper


  • 1Place the first 7 pesto ingredients into a food processor and turn it on. Then drizzle the oil through the feed shoot to emulsify as it blends. Season to taste with salt & pepper.
  • 2For the tomatoes, preheat the oven to 180°C. Place tomatoes on a baking tray, drizzle with oil and season with salt & pepper. Roast in the oven for 10-12 minutes until softened and cooked.
  • 3Place a large frying pan over medium heat. Add the oil and zucchini and sauté for 1 minute. Then add the pesto, toss to coat the noodles, and warm through. Remove from heat and divide among four plates.
  • 4Top with roasted tomatoes and serve garnished with extra basil leaves.

Tip: Grate some vegan parmesan over the top for a nice finishing touch!

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