Zucchini Spaghetti with Kale Pesto

What You Need:

85g Pine nuts, toasted
85g Parmesan
3 Garlic cloves
75ml Extra-virgin olive oil, plus extra to serve
75ml Olive oil
85g Kale
Juice of 1 Lemon
4 Small zucchini
1 lb Ground beef
Grape tomatoes (optional)


  1. Put the pine nuts, Parmesan, garlic, oils, kale and lemon juice in a food processor and blitz to a paste. Season to taste

  2. Use a julienne peeler or mandolin to slice the zucchini into noodles. Set aside.

  3. Sauté the Ground beef, when it’s cooked pour in the pesto and mix.

  4. Place zucchini noodles in a bowl or serving dish. Place the sauce onto of the noodles,Serve at room temperature or chilled.

  5. Note-if you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and sauté them up over medium heat. It only takes a few minutes.

    Note: To store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month.

view all recipes