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SideChef
Recipes
Dairy-Free
Raw Kale & Radish Pesto with Zucchini Noodles

13 INGREDIENTS • 3 STEPS • 20MINS

Raw Kale & Radish Pesto with Zucchini Noodles

Recipe

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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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
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

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
Nutritional Yeast
1/3 cup
Nutritional Yeast
Lemon
1/2
Lemon, juiced
Olive Oil
2 Tbsp
Olive Oil
Ground Coriander
1/4 tsp
Ground Coriander
Salt
1/2 tsp
Salt
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
Salt

Nutrition Per Serving

VIEW ALL
Calories
84
Fat
5.4 g
Protein
3.4 g
Carbs
7.0 g
Love This Recipe?
Add to plan
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Raw Kale & Radish Pesto with Zucchini Noodles
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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 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 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

Dairy-Free
American
Gluten-Free
Lunch
Keto
Low-Carb
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Pasta
Salad
Spring
Summer
Vegetables
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