Best Pesto Zoodles Recipe - How To Make Pesto Zoodles
Don't have a mandoline or spiralizer? Grab a sharp knife and a little bit of patience and you can still whip together these plant-based walnut-kale Pesto Zoodles.
Keywords
- American
- dinner
- gluten-free
- low sugar
- low-carb
- lunch
- weeknight meals
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Cooking tools:
- Spiralizer
- Chef's knife
- Cutting board
Ingredients
- 1 c. walnuts, lightly toasted
- 2 c. packed chopped kale
- 1/2 c. freshly chopped parsley, leaves or stems, plus more for serving
- 1 clove garlic, grated
- Kosher salt
- Freshly cracked black pepper
- 3 tbsp. extra-virgin olive oil
- 2 tbsp. water
- 1 tsp. lemon juice or vinegar
- Extra-virgin olive oil
- 4 cloves garlic, sliced, divided
- 2 large zucchinis, spiralized or julienned
- MSG (optional)
- Sunny-side up eggs, for serving (optional)
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