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.
Add Radish Leaf (2 1/2 cup), Kale (3 cup), Garlic (3 clove), Nutritional Yeast (5 tablespoon), Lemon (1/2), Olive Oil (2 tablespoon), Ground Coriander (1/4 teaspoon), Jalapeño Pepper (1/4), and Salt (1/2 teaspoon) into a food processor. Process until smooth.
Toss the zucchini into the pesto, top with Radish (4) and Sesame Seeds (to taste) and enjoy!