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Raw Kale & Radish Pesto with Zucchini Noodles
Recipe

13 INGREDIENTS • 3 STEPS • 20MINS

Raw Kale & Radish Pesto with Zucchini Noodles

4.0
1 rating
Radish greens taste a tad bit spicy almost like arugula. Mixed with the earthy flavors of kale, it gave the pesto a lot more depth. Add in some lemon, garlic, and nutritional yeast – and you’ve got yourself a super heal
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Raw Kale & Radish Pesto with Zucchini Noodles
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Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
http://www.girleatsgreens.com
Radish greens taste a tad bit spicy almost like arugula. Mixed with the earthy flavors of kale, it gave the pesto a lot more depth. Add in some lemon, garlic, and nutritional yeast – and you’ve got yourself a super heal
20MINS
Total Time
$0.63
Cost Per Serving
Ingredients
Servings
6
US / Metric
Radish Leaf
2 1/2 cups
Radish Leaves, washed
Kale
3 cups
Kale, chopped
Garlic
3 cloves
Small Garlic
Jalapeño Pepper
1/4
Jalapeño Pepper, deseeded
Lemon
1/2
Lemon, juiced
Olive Oil
2 Tbsp
Ground Coriander
1/4 tsp
Ground Coriander
Salt
1/2 tsp
Zucchini
2
Large Zucchini
Radish
1 bunch
Small Radish, thinly sliced
4 radishes per 6 servings
Sesame Seeds
to taste
Sesame Seeds
optional
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
84
Fat
5.4 g
Protein
3.4 g
Carbs
7.0 g
Add to plan
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Raw Kale & Radish Pesto with Zucchini Noodles
Save
author_avatar
Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
http://www.girleatsgreens.com
Cooking InstructionsHide images
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 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 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 Radish (1 bunch) and Sesame Seeds (to taste), and enjoy!
step 3 Toss the zucchini into the pesto, top with Radish (1 bunch) and Sesame Seeds (to taste), and enjoy!
Tags
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Dairy-Free
American
Gluten-Free
Brunch
Lunch
Keto
Low-Carb
Shellfish-Free
Vegan
Vegetarian
Salad
Spring
Summer
Vegetables
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