Cooking Instructions
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Step 1
Spiralize or julienne the
Zucchini (2)
. Add a small amount of
Salt (to taste)
and let them sit in a colander while you make the pesto. This will help them “sweat” a little and keep the pesto from turning runny after you dress the zucchini with it.
Step 2
Add
Radish Leaves (2 1/2 cups)
,
Kale (3 cups)
,
Garlic (3 cloves)
,
Nutritional Yeast (1/3 cup)
,
Lemon (1/2)
,
Olive Oil (2 Tbsp)
,
Ground Coriander (1/4 tsp)
,
Jalapeño Pepper (1/4)
, and
Salt (1/2 tsp)
into a food processor. Process until smooth.
Step 3
Toss the zucchini into the pesto, top with
Radishes (1 bunch)
and
Sesame Seeds (to taste)
, and enjoy!
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