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Servings:

Raw Kale & Radish Pesto with Zucchini Noodles

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

Total Time

20min

4.0

1 Rating

Author: Girl Eats Greens

Servings:

Ingredients

•

2 1/2 cups

Radish Leaves , washed

•

3 cups

Kale , chopped

•

3 cloves

Small Garlic

•

1/4

Jalapeño Pepper , deseeded

•

1/3 cup

Nutritional Yeast

•

1/2

Lemon , juiced

•

2 Tbsp

Olive Oil

•

as needed

Ground Coriander

•

as needed

Salt

•

Large Zucchini

•

1 bunch

Small Radishes , thinly sliced

•

to taste

Sesame Seeds

(optional)

•

to taste

Salt

Cooking Instructions

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 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 (as needed) , Jalapeño Pepper (1/4) , and Salt (as needed) into a food processor. Process until smooth.

Toss the zucchini into the pesto, top with Radishes (1 bunch) and Sesame Seeds (to taste) , and enjoy!

Nutrition Per Serving

CALORIES

FAT

5.4 g

PROTEIN

3.4 g

CARBS

7.0 g