Zucchini Noodles with Kale Pesto - Vegan Recipe
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Ingredients
- [Pesto]
- 100 grams (3/4 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
- 1/3 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
- [Zoodles]
- 3-4 large zucchini, spiralized
- Basil leaves, to garnish
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